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
GLUTEN FREE CARROT MUFFINS
These gluten free carrot muffins look and taste like they just came out of your favorite bakery! And a pretty, light sprinkling of brown sugar on top adds lots of flavor.
Provided by Nicole Hunn
Categories Muffins
Number Of Ingredients 14
Steps:
- Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and sugar, and whisk to combine well.
- Add the grated carrots and mix to combine, breaking up any clumps. Add the raisins or chocolate chips, and toss to coat. (See Recipe Notes)
- Create a well in the center of the dry ingredients and add the coconut oil, beaten eggs, buttermilk, and vanilla, and mix to combine. The batter will be thick but soft.
- Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells.
- Sprinkle the tops of the batter in the muffin wells evenly with the optional brown sugar.
- Place the tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently (18 to 20 minutes).
- Remove the muffin tin from the oven and place on a wire rack. Allow to sit for at least 5 minutes before transferring to a wire rack to cool completely.
GLUTEN-FREE CARROT PECAN SPICE MUFFINS
These gluten-free carrot muffins are incredibly moist and deliciously sweet. You won't believe how healthy they are - no refined sugar, syrup, flour, or oil! Warming pumpkin pie spices like cinnamon, ginger, and cloves combine with texture from raisins and pecans. These will take you back to your childhood - with memories of carrot cake and spiced bread. If you like these, try: Whole Grain Blueberry Oat Muffins, Zucchini Oat Bread, and Spelt Banana Walnut Bread.
Provided by Katie Simmons
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Line a 12-count muffin tray with Parchment paper liners**. If using traditional paper liners, you will need to spray them with oil to prevent sticking
- For the wet mixture: In a blender or a deep bowl, combine the almond milk, dates, ½ cup (80g) of the raisins, the banana, and vanilla. Use the blender or use an immersion blender to puree the mixture until completely smooth, scraping down the sides of the bowl as needed. Be sure the mixture is completely smooth - let your blender run from 45-60 seconds to ensure the dried fruits are well-blended.
- For the gluten-free dry mixture: In a medium bowl, whisk together the oat flour, baking powder, baking soda, Pumpkin Pie Spice, and salt.
- To make the Gluten-Free Carrot Pecan Spice Muffins: Pour the wet mixture into the dry. Whisk together until well-combined. Add the remaining ¼ cup (40g) raisins, the shredded carrots, and the pecan pieces. Fold together until well-incorporated.
- Portion the batter evenly between 12 muffin tins, filling each one nearly to the top. Garnish each muffin with a pecan half, pressing the pecan into the batter lightly.
- Bake the muffins 30 minutes, until golden brown and a toothpick can be inserted and come out clean.
- Let cool 10 minutes before serving or storing.
CARROT MUFFINS, SUGAR FREE, NO FLOUR, GLUTEN FREE, SO YUMMY
Pssst, don't tell the kids....Sugar free / gluten free, flour free carrot muffins, it has almonds and pecans instead, it uses banana and honey, (only 1 tbsp) instead of sugar, a healthy treat. They keep for up to 3 days in the fridge or can be frozen.
Provided by healthybaker
Categories Dessert
Time 45m
Yield 24 medium muffins, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 160°C.
- Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
- In a large bowl mix all the dry ingredients together, set aside.
- Use a food processor with the blade attachment.
- Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
- Add the 5 eggs, process briefly to incorporate everything.
- Then add the dry mixture, only process till everything comes together,now add the raisins.
- Divide the mixture into prepared muffin tins.
- Bake at 160 C for about 20 - 30 minutes.
- To make the frosting.
- Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
- Spread on cooled muffins, sprinkle chopped nuts on top.
Nutrition Facts : Calories 181.9, Fat 14.3, SaturatedFat 3.7, Cholesterol 52.8, Sodium 187.8, Carbohydrate 10.7, Fiber 2.8, Sugar 5.7, Protein 4.9
CHA-CHING! CARROT SPICE MUFFINS
You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect anytime snack. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Cathy Grant (Richmond, British Columbia), Marion Bueche (Gray, Saskatchewan) and Margaret J. Donner (Kitchner, Ontario). Prep time does not include time to grate carrots.
Provided by Roosie
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
- Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
- Stir the wet and dry ingredients together until just moistened.
- Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 135.3, Fat 6.6, SaturatedFat 1, Cholesterol 10.6, Sodium 134.9, Carbohydrate 18.1, Fiber 1.9, Sugar 8.6, Protein 2.8
CARROT SPICE MUFFINS
These fast and easy to make muffins are chock full of flavor. You can make these in miniature, giant, or standard size. This recipe can go either way. Tiny muffins bake quickly and have lots of browned edges that appeal to the "crunchers" in the crowd, but you have to be careful not to overbake them or they can be dry. Giant muffins take a bit longer to bake but are satisfyingly moist and crumbly. I really like these.
Provided by Olha7397
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Grease 12 regular muffin cups, 36 miniature muffins cups, or 6 giant muffin cups, or line them with paper baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, carrot, apple, raisins, and pecans until all ingredients are well mixed.
- I don't mix with a spoon. I use my hands, by lifting and sifting through my fingers until combined. I find mixing with a spoon makes the dough too heavy to mix with the liquid ingredients.
- In another bowl, combine the eggs, oil, and vanilla. Stir into the flour mixture only until blended. Fill the prepared muffin cups three quarters full with the batter. For regular muffins I kept filling them to the top until I used up all the batter and they came out great.
- Bake until a wooden skewer inserted in the center of the muffins comes out clean. It may take longer then time specified. For regular muffins, bake 20 to 25 minutes; for miniature muffins, bake 15 to 20 minutes; for giant muffins, bake 25 to 30 minutes. Remove from pans and serve warm or cool on a wire rack.
- Makes 12 regular muffins, 6 giant muffins, or 36 miniature muffins.
- The Great Holiday Baking Book B. Ojakangas.
Nutrition Facts : Calories 260.5, Fat 10.8, SaturatedFat 1.7, Cholesterol 52.9, Sodium 243.5, Carbohydrate 37.5, Fiber 1.8, Sugar 18.5, Protein 4.2
GLUTEN-FREE DATE PECAN MUFFINS
Satisfying and highly nutritious, these lightly sweetened muffins have chunks of date (a good source of potassium, calcium and iron) and pecan (high in protein, fiber, and antioxidants) in every bite, and are sweetened with low-glycemic agave nectar. From the book " The Gluten-Free Almond Flour Cookbook" by Elena Amsterdam, this recipe calls for blanched almond flour (Bob's Red Mill Almond Flour WILL NOT work for this recipe-it is too coarse). Blanched almond flour can be found at www.nutsonline.com, www.honeyvillegrain.com, or www.lucyskitchenshop.com.
Provided by kitty.rock
Categories Dessert
Time 58m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
- Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.
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