Healthy Blueberry Carrot Muffins Recipes
BLUEBERRY-CARROT MUFFINS
Rise and shine! Give classic blueberry muffins a clever boost with this better-for-you recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Make blueberry muffins as directed on box--except substitute carrot purée for the oil.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 0 g, TransFat 0 g
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- Place rack in the middle of the oven and preheat to 350 F. Line a 12 cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
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- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
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