EASY CARROT PINEAPPLE MUFFINS
These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. Make these delicious muffins in less than 35 minutes.
Provided by Marie
Categories Breakfast
Time 34m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line or grease a muffin pan.
- Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
- Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.
Nutrition Facts : Calories 194 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HEALTHY CARROT CAKE MUFFINS (LOW SUGAR, SO GOOD)
These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. They are naturally dairy-free and can be made gluten-free and egg-free as well. See the Notes section for details.
Provided by Amy Palanjian
Categories Breakfast
Time 26m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray.
- Add all ingredients to a medium bowl and stir together to combine thoroughly but gently.
- Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
- Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
- Serve warm, at room temp, or chilled.
Nutrition Facts : ServingSize 2 mini muffins, Calories 119 kcal, Sugar 7 g, Sodium 79 mg, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 18 g, Fiber 2 g, Protein 3 g, Cholesterol 27 mg, UnsaturatedFat 4 g
EASY PECAN CARROT MUFFINS
The perfect moist and tender carrot muffins studded with pecans and perfectly spiced are a true treat, any time of the day.
Provided by Alida Ryder
Categories Baking
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
- In a large mixing bowl, whisk together all the dry ingredients.
- In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
- Pour the wet ingredients into the dry and mix until well combined.
- Fold in the grated carrots and pecan nuts.
- Transfer the batter to the prepared muffin pans, filling each hole to the top.
- Top with a sprinkle of chopped pecans (optional).
- Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
- Remove from the oven and allow to cool before serving.
Nutrition Facts : Calories 309 kcal, Carbohydrate 35 g, Protein 4 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 37 mg, Sodium 246 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
CARROT MUFFINS
Carrot muffins for kids an easy healthy recipe with no added sugar also perfect for baby led weaning
Provided by My Kids Lick The Bowl
Categories Muffins
Time 20m
Number Of Ingredients 6
Steps:
- Place carrot purée in a large bowl
- Add eggs, and butter/oil
- Beat these wet ingredients together with a hand-held beater, the batter should become smooth
- Add the flour, baking powder and cinnamon
- Beat for a further 30-60 seconds to make a well-mixed batter
- Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
- Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
- Cool
- Serve
- These muffins can be stored in an airtight container for 3 days, or they can be frozen.
Nutrition Facts : ServingSize 1 g, Calories 57 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, UnsaturatedFat 1 g
INCREDIBLY MOIST AND EASY CARROT CAKE
This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h5m
Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
- Heat the oven to 350 degrees Fahrenheit (176C).
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
- Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g
DELICIOUS DIABETIC CARROT CAKE MUFFINS
These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.
Provided by Redneck Epicurean
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
- Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
- Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
- Add the dry ingredients and stir just until blended.
- Fold in the nuts and coconut.
- Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack.
Nutrition Facts : Calories 253.1, Fat 16.6, SaturatedFat 9, Cholesterol 43.3, Sodium 357, Carbohydrate 22.9, Fiber 1.9, Sugar 3.7, Protein 4.1
DELICIOUS CARROT CAKE MUFFINS
Yummy muffins for the health freak! Got this recipe from the back of a Smart Balance margarine container. Enjoy!
Provided by MiSsBaKeSaLoT
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F; spray 24 medium muffin cups with cooking spray.
- Combine the dry ingredients in a large mixing bowl, whisking thoroughly.
- In a separate bowl, combine the eggs, applesauce, softened margarine, and milk. Stir in the crushed pineapple. Add the applesauce mixture to the dry ingredients, stirring just until combined.
- Fold in the grated carrots, nuts and raisins. With a large spoon, fill muffin cups- 3/4 full.
- Bake for 25 minutes or until lightly browned.
Nutrition Facts : Calories 124.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 23.5, Sodium 171.8, Carbohydrate 24.7, Fiber 2.1, Sugar 11.3, Protein 3.2
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