Healthy Whole Wheat Carrot Applesauce Muffins Food

CARROT MUFFINS

Steps:

• Preheat oven to 350°F. Line 18 muffin cups with paper liners.
• In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Mix in the sugars until well-combined, and then stir in the shredded carrots until evenly coated with the flour mixture. Mix in the optional add-ins, if using.
• In a medium bowl, whisk together the eggs, oil, applesauce, and vanilla. Pour the egg mixture into the flour/carrot mixture and stir until fully incorporated. Evenly divide the batter between the 18 prepared muffin cups.
• Bake for 15 to 20 minutes or until the muffins are risen in the center and test done with a toothpick. After five minutes, carefully remove the muffins from the pans and cool on a wire rack.

CARROT MUFFINS

Steps:

• Heat oven to 400°F.
• Combine first 4 ingredients; set aside. Whisk egg and oil in large bowl until blended. Stir in applesauce, brown sugar and 1/2 tsp. vanilla. Add dry ingredients; stir just until moistened. Stir in carrots.
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 15 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool completely.
• Mix reduced-fat cream cheese, powdered sugar and remaining vanilla until blended; spread onto muffins.

WHOLE WHEAT CARROT MUFFINS

Steps:

• In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

WHOLE-WHEAT CARROT APPLESAUCE MUFFINS

Steps:

• Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
• In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
• In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
• Using a spatula, carefully fold in the applesauce and carrots (I used a cheese grater to shred the carrots). Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CARROT APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 F
• Chop carrots in a food processor. Remove from food processor, squeeze to remove excess water and then measure so you have 1.5 cups. (Should take about 3/4 pound of carrots).
• In a food processor, combine finely chopped carrots, oil, maple syrup, egg, applesauce and vanilla and process until well combined.
• Add flour, flax, baking soda and cinnamon and process to mix.
• Add any mix-ins if using and pulse a few times.
• Scoop into 12 greased muffin tins and bake 20 minutes or until a toothpick inserted into center comes out clean.

HEALTHY, WHOLE-WHEAT CARROT APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line muffin pan with paper, foil, or silicone liners, and set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
• In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg, and vanilla together on medium speed. Turn down the speed and slowly add in the flour mixture until well-combined. The batter will be fairly thick.
• 4. Using a spatula, carefully fold in applesauce and carrots. Divide batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.

WHOLE WHEAT CARROT-RAISIN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
• Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HEALTHY CARROT CAKE MUFFINS (LOW SUGAR, SO GOOD)

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.

WHOLE WHEAT CARROT MUFFINS

Steps:

• Preheat oven to 375 F degrees. Line a 12 count muffin pan with liners and set it aside.
• In a large bowl whisk together white whole wheat flour, baking soda, cinnamon powder, ground nutmeg and salt. Set it aside.
• To the steel bowl of your stand mixer (or to a regular bowl if using hand mixer) add oil, brown sugar, vanilla extract, egg and applesauce. Mix at medium speed for 2 minutes until it's all well combined.
• Add the dry ingredients into the wet and mix to combine. Mix only until the flour is just combined, do not over-mix. Fold in the shredded carrots and chopped pecans.
• Transfer batter equally among the prepared muffin liners. I got 11 muffins out of this batter.
• Sprinkle turbinado sugar on top of each muffin (optional).
• Bake in a pre-heated oven at 375 F degrees for 16-18 minutes on until a toothpick inserted in the center comes out clean.
• Transfer the carrot muffins on to a wire rack to cool completely.

HEALTHY CARROT MUFFINS

Steps:

• Preheat oven to 400'F (200'C)
• Combine first seven ingredients in a large bowl.
• Mix the remaining ingredients in a separate bowl.
• With a wooden spoon, mix the wet ingredients with the dry ingredients just until blended.
• Fill greased muffin cups (or use muffin liners) 3/4 full.
• Let sit for 10 minutes.
• Then bake at 400'F for 20 to 25 minutes or until inserted knife comes out clean.
• Let sit for 5 minutes and then remove from muffin tin.

VEGAN CARROT CAKE MUFFINS (WHOLE WHEAT)

Steps:

• Preheat oven to 350.
• In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. The batter will be pretty wet because of all the applesauce - don't worry.
• Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes - fork check near end to make sure they are done!

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. If using cupcake liners, spray the liners because when warm, these muffins stick.
• Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins. Fold everything together gently just until combined and no flour pockets remain.
• Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coarse sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
• Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling or enjoy warm.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

21 BEST HEALTHY MUFFIN RECIPES: HEALTHY BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin. Set aside.
• In a large mixing bowl, gently whisk egg. Add bananas and mash. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
• Add flour and gently stir until well incorporated. Do not over mix - that produces a tough muffin.
• Fill each opening almost full with batter and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
• Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.