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Carrot-Ginger Muffins

Good nutrition is vital medicine in the fight against cancer. Unfortunately, cancer treatment can make food taste different — or not taste much at all. Ginger adds flavor, making these carrot-ginger muffins nutritious and appealing. The recipe is from Tell Me What to Eat Before, During, and After Cancer Treatment: Nutritional Guidelines for Patients and Their Loved Ones by Jodi Weinstein, R.D. Another reason to try them: The ginger may help with nausea.


8 oz. jar baby food carrots
2 eggs
3/4 c. sugar
1 c. flour
1/2 c. oil
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger


Preheat oven to 350 degrees.

Grease 12 muffin tins with nonstick cooking spray.

In a large mixing bowl, combine all ingredients and mix until dry ingredients are moistened well. If using an electric stand mixer, beat at medium speed until the batter is smooth.

Pour the batter into prepared tins. Bake, uncovered, for 15 minutes or until a toothpick inserted into the center of one of the muffins comes out dry.

Yield: 12 muffins

Nutritional information per serving:

Per serving (muffin): 186 calories, 2 g protein, 10 g fat, 22 g carbohydrates, 1 g fiber, 131 mg sodium, 35 mg cholesterol

Lake Regional Cancer Center

At Lake Regional Health System, we're devoted to helping people with cancer. In our Cancer Center, we offer state-of-the-art therapies that can find and treat cancer. And our team is made up of compassionate providers who will treat you—and the people you love—like family. Learn more here.