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Compliments of Diana Dyer, MS, RD

High Fiber Carrot Muffins

  • 2 cups all-purpose flour
  • 1/2 cup soy flour
  • 2 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3 cups Kellogg's All Bran Extra Fiber™
  • 1-1/2 cups shredded carrots or carrot pulp (left over from juicing carrots)
  • 3 cups milk (soy or skim or any combination you have on hand)
  • 3 egg whites or egg substitutes
  • 1/2 cup sugar
  • 1/4 cup canola oil


  • Mix ingredients together and pour into muffin tins. 
  • Bake at 400F. for 30-40 minutes, until Tops are lightly browned.

    Yield: 24 muffins

    Per muffin: approx. 3-4 gm. fat

These muffins are very moist but not overly sweet.  Try adding small amounts of cinnamon or grated ginger for variety.