Sunshine Muffins

build-better-muffin Photo: Levi Brown


  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 orange
  • 3/4 cup sugar
  • 2 large egg whites
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fat-free plain Greek yogurt
  • 2 cups grated carrots
  • 2 cups fresh or thawed frozen cranberries, divided
  • 1/4 cup shelled pistachios, finely chopped


1. Preheat oven to 375°F. Line muffin cups with paper liners.

2. In a large bowl, whisk the first 5 ingredients (through salt). In another bowl, grate 1 tsp orange zest and squeeze 1/4 cup juice. Whisk in the sugar, egg whites, oil, and yogurt. Stir into flour mixture just until moistened. Fold in carrots and 1 1/2 cups cranberries.

3. Divide batter among muffin cups. Top with pistachios and remaining cranberries.

4. Bake until a toothpick inserted in a muffin comes out clean (22-25 minutes). Let cool in the pan on a wire rack for 5 minutes. Unmold; cool completely on rack.

    Power up your mornings with Sunshine Muffins. This portable sweet treat contains whole grains, yogurt, nuts, fresh fruit, and even veggies.
  • Yield: Makes: 12 servings (serving size: 1 muffin)

Nutritional Information

Calories per serving: 206
Fat per serving: 6.3g
Saturated fat per serving: 0.8g
Monounsaturated fat per serving: 4.2g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 4g
Carbohydrate per serving: 34g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 126mg
Calcium per serving: 339mg

Good to Know

This muffin is the perfect breakfast or snack to energize your body. Each muffin is packed with 5 grams of fiber, one-third your recommended daily intake of calcium, protein, vitamin B6, and antioxidants.