HEALTHY CARROT MUFFINS
Favorite Carrot Muffins that are warm, cozy, and wholesome! A naturally sweet snacking muffin flecked with tiny bits of carrots and oats, smeared with some butter and honey. YES.
Provided by Lindsay
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Grate your carrots.
- Mix all ingredients in a blender until a chunky batter comes together.
- 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.
- Smear warm muffins with butter and/or honey. Attempt not to eat them all. Serve warm or cold ALL DAY LONG. ♡
Nutrition Facts : Calories 213 calories, Sugar 15.6 g, Sodium 76 mg, Fat 10.2 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 31 mg
CARROT MUFFINS (SWEETENED WITH STEVIA)
Make and share this Carrot Muffins (Sweetened With Stevia) recipe from Food.com.
Provided by Chrystabel
Categories Quick Breads
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, cinnamon, salt in a large bowl.Add stevia. Set aside.
- In a small mixing bowl beat the eggs. Stir in carrots, raisins, and add nuts.
- Gradually fold the flour mixture into the egg mixture until just moistened.
- Spoon batter into paper muffin cups or greased muffin tins. Bake at 375 degree F. for 20-25 minutes or until muffin tops spring back from touch.
Nutrition Facts : Calories 315.4, Fat 16.6, SaturatedFat 6.2, Cholesterol 92.1, Sodium 605.9, Carbohydrate 36.7, Fiber 5.4, Sugar 10, Protein 9.3
STEVIA CARROT CAKE
Make and share this Stevia Carrot Cake recipe from Food.com.
Provided by K. Van Vleck
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream all moist ingredients together except eggs.
- Add stevia and mix well.
- Add eggs mixing well.
- Then add the remaining ingredients and stir.
- Place in a greased cake pan and bake at 350 for 35-40 minutes.
CREAM CHEESE CARROT MUFFINS
This is such a delicious moist carrot muffin. I think it is fantastic with a cup of tea in the morning. I got it from the Taste of home site and am putting it here so I don't misplace it.. The best thing is you don't have to grate any carrots.
Provided by FrenchBunny
Categories Dessert
Time 35m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
- In a large bowl, combine the flour, sugar, baking soda, salt and spices.
- Whisk the egg and oil into the carrot puree.
- Stir the carrot mixture into the dry ingredients just until moistened.
- In a small bowl beat the filling ingredients until smooth.
- Grease 12 muffin cups or use papers
- Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
- Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
- Delicious warm but remember to refrigerate any leftovers.
SPICY APPLE-CARROT MUFFINS
From the New York Times Natural Foods Cookbook, with a few adaptations. Soft, moist, flavorful and healthy. These muffins are NOT very sweet so choose a sweet apple variety or increase the honey to 1/2 cup if you prefer a sweeter muffin.
Provided by Procrasti-baker
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- mix dry ingredients in a large bowl. blend well.
- mix wet ingredients in a bowl. blend well.
- add wet ingredients to large bowl and stir just until blended.
- fold grated apple and carrot into batter.
- transfer into 12 greased muffin tins.
- bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned
- enjoy!
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CARROT MUFFINS RECIPE | KING ARTHUR BAKING
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- 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.
- Bake for 20 to 25 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean. , Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.
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- 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.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
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