Healthy Carrot Cake Muffins Recipe By Tasty Food

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

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!

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

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.

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

HEALTHY CARROT CAKE MUFFINS

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.

HEALTHY AND HEARTY CARROT CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or line with paper baking cups.
• Mix dry ingredients in a large bowl with a whisk.
• In a medium bowl, mix buttermilk, eggs, brown sugar, vanilla, crushed pineapple, and butter/coconut oil with a whisk.
• Make a well in the middle of the dry ingredients and pour liquid ingredients in, stirring a few times with a wooden spoon or scraper to incorporate gently. Don't mix too much!
• Fold in shredded carrots, walnuts or pepitas, shredded coconut, and golden raisins. (Note: if you use bagged shredded carrots, you may want to coarsely chop them so the shreds don't stick out of your muffin).
• Scoop 1/3 cup of batter per muffin into tin.
• Bake for 18-20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
• Wait patiently for a few minutes before popping your muffins out of the tin!

DELICIOUS DIABETIC CARROT CAKE MUFFINS

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.