HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY
Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract
Provided by Joey Firoben
Categories Desserts
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk the eggs until light and fluffy.
- Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
- Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
- Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
- Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
- Bake for 20 minutes, until the muffins have risen and set.
- For the frosting, beat the cream cheese in a small bowl until smooth.
- Add in the maple syrup and vanilla and beat again until the mixture is well combined.
- Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, Sugar 11 grams
SUGAR FREE CARROT CAKE MUFFINS
Steps:
- Preheat your oven to 325 and prep you muffin pans for nonstick.
- In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.
- Now in another bowl, mix together the eggs, water and oil.
- For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.
- Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.
LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)
Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
- In a large bowl mix together first 7 ingredients.
- In a small bowl whisk together egg, oil, milk and vanilla.
- In a medium bowl mix the shredded carrots with the crushed pineapple.
- Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
- Add in the raisins and chopped nuts.
- Divide the mixture between the 12 muffin tins.
- Bake for about 20-25 minutes, or until the muffins test done.
HEALTHY CARROT CAKE MUFFINS
These are so delicious you can't just eat one. I often double the recipe because 12 are just not enough. In the recipe I use Light Silk Soymilk either Vanilla or Original. You could also try using milk or low-fat vanilla or plain yogurt.
Provided by FirstChoiceHealthyF
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
- 2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- 3. Add honey, carrots, milk, and applesauce mixture.
- 4. Mix well.
- 5. Add nuts and raisins.
- 6. Spray muffin pan with nonstick cooking spray or line with cupcake liners.
- 7. Fill muffin pan 3/4 full.
- 8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 156.8, Fat 3.5, SaturatedFat 0.4, Sodium 187.6, Carbohydrate 30.6, Fiber 2.1, Sugar 15.7, Protein 2.9
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