HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees 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 (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
HEALTHY CARROT MUFFINS
Here is a recipe for a wonderful, moist, healthy carrot muffin. The recipe is a combination of several recipes tossed together. I've been using this recipe since the 1990s and it has always been a hit!
Provided by Kim A. Heaphy
Categories < 60 Mins
Time 35m
Yield 12 Muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400'F (200'C)
- Combine first seven ingredients in a large bowl.
- Mix the remaining ingredients in a separate bowl.
- With a wooden spoon, mix the wet ingredients with the dry ingredients just until blended.
- Fill greased muffin cups (or use muffin liners) 3/4 full.
- Let sit for 10 minutes.
- Then bake at 400'F for 20 to 25 minutes or until inserted knife comes out clean.
- Let sit for 5 minutes and then remove from muffin tin.
Nutrition Facts : Calories 217.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 31, Sodium 257.5, Carbohydrate 35.6, Fiber 2.3, Sugar 17.2, Protein 4.1
BASIC CARROT MUFFINS
The original recipe is in the Mostly Muffins Cookbook from Company's Coming. I made them today and they were wonderful. I made a few alterations to their version and it was so good that that is the one that I am posting. ;)
Provided by Saturn
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°C.
- Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
- Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
- Add grated carrot. Stir until just moistened.
- Divide evenly among 12 greased muffin cups.
- Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
- Bake for 20 - 22 minutes or until pick comes out clean.
- Let stand in pan for 5 minutes before removing to wire rack to cool.
- **There are a few variations listed in the book.
- Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
- Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).
Nutrition Facts : Calories 196.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 35.9, Sodium 222.3, Carbohydrate 29.4, Fiber 1.9, Sugar 13.3, Protein 4.1
CARROT MUFFINS
When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
AWESOME CARROT MUFFINS
I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.
Provided by MECHELLE
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 11
Steps:
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g
CARROT MUFFINS
Delicious carrot muffins that are full of flavour!
Provided by ChloeFrances4792
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
- Top and tail, then peel and grate the carrots.
- Combine the carrots, sugar and margarine in a bowl.
- Sift in the flour, cinnamon and baking powder.
- Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
- Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
More about "healthy carrot muffins recipes"
HEALTHY CARROT CAKE MUFFINS RECIPE - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 1 hrCategory Diabetic Muffin RecipesPublished 2020-01-06
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. Set aside. Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl. Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Add the remaining flour mixture; fold until just incorporated (some lumps can remain).
- Fill the prepared muffin cups three-quarters full with batter (about 1/3 cup each). Bake until the muffins are golden and a wooden pick inserted in the centers comes out clean, about 18 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.
- Whisk confectioners' sugar, cream cheese and the remaining 2 tablespoons yogurt in a small bowl; whisk in 2 to 3 teaspoons water to reach desired frosting consistency. Dollop and spread the frosting over the cooled muffins.
HEALTHY CARROT MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.7/5 (402)Uploaded 2020-10-25Category Baked GoodsPublished 2015-12-09
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
HEALTHY CARROT CAKE MUFFINS - FOOD WITH FEELING
From foodwithfeeling.com
- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
HEALTHY CARROT PUMPKIN MUFFINS - YAY! FOR FOOD
From yayforfood.com
- In a large bowl, whisk together the dry ingredients: flour, grated carrots, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
- In another bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until combined together.
HEALTHY CARROT MUFFINS RECIPE - PINCH OF YUM
From pinchofyum.com
- Pour batter into a greased or lined muffin tin. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
HEALTHY CARROT MUFFINS WITH PINEAPPLE | WW FRIENDLY - FOOD ...
HEALTHY CARROT RAISIN MUFFINS - EATING BIRD FOOD
From eatingbirdfood.com
- Combine dry ingredients in a medium bowl: almond flour, coconut flour, cinnamon and baking soda.
- In a large bowl, whisk together eggs, almond milk, coconut oil, honey and coconut sugar. Stir in grated carrots.
HEALTHY CARROT MUFFINS (SUGAR-FREE!) - THE ENDLESS MEAL®
From theendlessmeal.com
- Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Stir in the coconut, walnuts, and raisins.
HEALTHY CARROT CAKE MUFFINS - MAD ABOUT FOOD
From madaboutfood.co
- Preheat oven to 350F and line or grease a muffin tin. Add eggs, apple sauce, maple syrup and coconut oil to a bowl. Whisk to combine fully.
- Fold in almond flour, coconut flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. Mix until fully combined. Fold in grated carrots with a spatula.
- Scoop a 1/4 cup of batter into each of 10 muffin cups. Place the muffin tin in the oven and bake at 350F for 28 minutes. Remove the muffins from the oven and allow to cool fully before enjoying.
CARROT CAKE MUFFINS - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Preheat oven to 180ºC and grease a 12-hole muffin tin with a little oil spray. Sift together flour, sugar, baking powder, baking soda and cinnamon in a bowl. Stir in oats.
- 2 In a separate bowl whisk together eggs, apple purée and oil. Create a well in the centre of dry ingredients and pour in apple mixture. Combine well.
SUPER MOIST AND HEALTHY CARROT CAKE MUFFINS RECIPE ...
From littlespicejar.com
- Position a rack in the center of the oven and preheat the oven to 350ºF. If you want, you can line your cupcake pan with paper liners. Or spray the insides with cooking spray. Sprinkle half the oats on the liners, set aside.
- In a large bowl with a whisk, hand mixer, or stand mixer, on medium speed, combine the brown sugar and oil. Beat in the yogurt and apple sauce until fully combined - about 1 minute. Mixture will be gritty and thin. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
HEALTHY CARROT CAKE MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
- Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
HEALTHY CARROT CAKE MUFFINS - GIMME SOME OVEN
From gimmesomeoven.com
- Preheat oven to 375°F. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray. Set aside.
- Purée the oats in a blender or food processor until they reach a flour-like consistency. Add in the baking soda, cinnamon, sea salt, ginger, nutmeg, and pulse a few more times until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, milk, shredded carrots, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the oatmeal mixture in with the wet ingredient mixture, along with any optional add-ins, and stir until the mixture is just combined. (Try to avoid over-mixing.)
BEST HEALTHY CARROT MUFFINS WITH APPLESAUCE - …
From ifoodreal.com
- In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine.
- Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.
CARROT MUFFINS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
- In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix. Fold in nuts and shredded coconut.
BANANA CARROT MUFFINS - HINT OF HEALTHY
From hintofhealthy.com
- Combine the wet ingredients in a mixing bowl: mashed banana, shredded carrot, olive oil, honey, vanilla extract and eggs. Stir or whisk until the ingredients are combined.
HEALTHY VEGAN CARROT MUFFINS - RUNNING ON REAL FOOD
From runningonrealfood.com
- Preheat oven to 375 degrees and prepare 12 piece muffin pan with muffin liners. If you don’t have muffin liners, lightly coat with non-stick cooking spray or lightly grease with oil or butter.
- Add the dry ingredients (flour, coconut sugar, baking soda, cinnamon, spices, salt) to a large mixing bowl and stir to combine.
- Add the grated carrot to the flour mixture and stir until the carrot is mixed in and coated with flour.
CARROT MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
- Or line the pan with muffin papers, and grease the papers., In a medium bowl, whisk together the dry ingredients, including the raisins and nuts or ginger., In a large measuring cup, whisk together the eggs, water, and oil.
- Stir the wet ingredients into the dry ingredients, then stir in the grated carrots. , Scoop the batter into the prepared pan, filling the muffin cups almost to the top.
APPLESAUCE CARROT MUFFINS {HEALTHY - MEL'S KITCHEN CAFE
From melskitchencafe.com
- Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
EASY HEALTHY CARROT MUFFINS - SIMPLY DELICIOUS
From simply-delicious-food.com
- Pre-heat the oven to 180ºC/350ºF and line a 12-hole muffin pan with paper liners. Lightly spray the liners with non-stick cooking spray as the muffin batter can be sticky and stick to the liners.
- To make the batter, blend the oats in a strong food processor/blender until oats are the consistency of flour.
SOFT & MOIST CARROT MUFFINS (NUTRITIOUS & FILLING ...
BEST HEALTHY CARROT MUFFINS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.5/5 (118)Total Time 45 minsServings 12
HEALTHY CARROT CAKE OATMEAL MUFFINS - AMY'S HEALTHY BAKING
From amyshealthybaking.com
HEALTHY CARROT MUFFINS - FOOD NETWORK
From foodnetwork.co.uk
CARROT MUFFINS - NO ADDED SUGAR - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
CARROT MUFFINS - HEALTHY AND DELICIOUS! • FOOD FOLKS AND FUN
From foodfolksandfun.net
CARROT OATMEAL MUFFINS - CANADIAN LIVING
From canadianliving.com
HEALTHY CARROT, APPLE, & OAT MUFFINS – TWO BEARS
From twobears.ca
CARROT PINEAPPLE MUFFINS - CANADIAN LIVING
From canadianliving.com
CARROT MUFFIN RECIPE - SUPER HEALTHY KIDS
From superhealthykids.com
FOOD.COM - HEALTHY CARROT ZUCCHINI MUFFINS CALORIES, CARBS ...
From frontend.myfitnesspal.com
BEST HEALTHY BLUEBERRY-CARROT MUFFINS RECIPES | FOOD ...
From foodnetwork.ca
TURMERIC CARROT MUFFINS - CLEAN EATING
From cleaneatingmag.com
CARROT MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
CARROT MUFFINS | HEALTHY RECIPES BY HEALWITHFOOD.ORG
From healwithfood.org
HEALTHY CARROT MUFFINS - FOOD RECIPES
From recipes.studio
HEALTHY CARROT MUFFINS | FOOD 2 PLEASE
From food2please.com
CARROT MUFFINS - RICARDO
From ricardocuisine.com
BIODYNAMIC CARROT MUFFINS WITH YOGURT FROSTING AND HONEY ...
From pinterest.ca
CARROT MUFFINS WITH YOGURT : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HEALTHY CARROT OATMEAL MUFFINS - YUMMIEST FOOD
From yummiestfood.com
You'll also love