Latest recipes

Carrot Muffins

Carrot Muffins


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 2 Cups all-purpose flour
  • ½ Cup lightly packed dark brown sugar
  • 2½ Teaspoons baking powder
  • 2 Teaspoons apple pie spice
  • ¼ Teaspoon baking soda
  • ¼ Teaspoon salt
  • 1¼ Cup plain Greek yogurt, such as Chobani
  • 1 Cup grated carrots
  • ½ Cup canola oil
  • 1 Teaspoon vanilla extract
  • 2 large eggs
  • 1 Cup raisins

Directions

Preheat the oven to 375 degrees F. Mix together the flour, sugar, baking powder, apple pie spice, baking soda, and salt.

In a food processor, pulse the yogurt, carrots, oil, vanilla, and eggs. Mix the wet ingredients into the flour mixture, then stir in the raisins.

Divide the batter among a greased or paper-cup-lined 12-cup muffin tin. Bake until golden-brown, 25 to 28 minutes.

Nutritional Facts

Servings12

Calories Per Serving271

Folate equivalent (total)67µg17%


Recipe Summary

While many muffins are simply cake batter poured into a muffin tin, this recipe pairs back the sugar and butter to make a muffin that you can feel reasonably good about enjoying for breakfast. The flour is enriched with cinnamon, ginger, nutmeg, and cloves to make an aromatic crumb. The addition of molasses to the wet ingredients lends a strong syrupy sweetness that offers as much complex flavor as it does richness to the batter. The vegetable oil in the batter keeps the muffins moist and tender, and a touch of vanilla also lightens the flavor with its familiar taste.

The real stars of these muffins are the final three ingredients: freshly shredded carrot, unsweetened coconut, and plump golden raisins. As the muffins bake, each of these three ingredients is hydrated, with the carrot and coconut becoming tender-chewy and the raisins sitting as juicy pockets of sweetness strewn throughout each muffin. Since the muffins themselves are not overly sweet, a light dusting of powdered sugar after they've cooled makes for a welcomed finish.


How to make Carrot Muffins:

This easy recipe comes together in minutes no mixer is needed.

  • Combine the dry ingredients: flour, cinnamon, leavening, and salt.
  • Whisk the wet ingredients: oil, eggs, sugar, vanilla, and applesauce.
  • Stir the dry ingredients into the wet ingredients.
  • Add grated carrots and stir until combined.
  • Scoop the batter into muffin cups and bake for 15-20 minutes.

Cream cheese frosting (optional):

Although this is breakfast, I wanted to add just a bit of cream cheese frosting. This small batch of frosting makes just enough for a smear of frosting on top of each muffin. If you’d prefer a more generous amount of frosting, feel free to double the frosting portion of the recipe. Here’s what you’ll need:

  • Cream cheese
  • Butter
  • Powdered sugar
  • Flavorings: vanilla, cinnamon, or orange zest

Beat the cream cheese and butter until smooth. Add powdered sugar and the flavoring of your choice and beat until smooth and combined. Spread the frosting onto the tops of each muffin using a butter knife or small offset spatula.

Recipe tips:

  • Grate the carrots using the small holes of a box grater. Grating the carrots fine allows them to soften and almost melt into the cake while it’s baking.
  • To properly measure flour: Fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.
  • For a more prominent cinnamon flavor, add extra cinnamon (up to 2 teaspoons total) or use cinnamon flavored applesauce in the muffin batter.
  • Flavor your cream cheese frosting with either vanilla, cinnamon, or orange zest. All three flavors pair great with the muffins.

How to make healthy Carrot Muffins:

If you’d like to make a few ingredient swaps to make these muffins “healthy” you can do any of the following:

  • Reduce the sugar to ½ cup
  • Use a heart healthy oil (like olive oil)
  • Swap half of the all purpose flour for white whole wheat flour
  • Omit the frosting
  • Add ¼ cup chopped walnuts into the muffin batter

If you’re looking for more muffin recipes, try these: Banana Nut Muffins, Lemon Blueberry Muffins, Pumpkin Muffins.

NEVER MISS A RECIPE! SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM


Recipe Summary

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons pumpkin-pie spice
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups plain yogurt
  • 4 tablespoons melted unsalted butter
  • 1 large egg
  • 2 cups peeled, shredded carrots (about 5 medium)

Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt set aside.

In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.

Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.


Carrot Muffin Recipe

We doubled the carrots in these healthy Carrot Muffin Recipe! Not only do we have carrots in the muffin, but also on top! These fun chicks make them look just like cupcakes, and the kids totally ate them up!

Cleaning out the fridge I found some baby carrots that were turning bad. They had that white look to them, and some were absolutely shriveled. I wanted to make some carrot muffins, but I pictured myself shredding baby carrots and shredding my knuckles in the process because they were just too small.

Instead, I cooked the carrots till they were soft. You can place the carrots in a microwave safe bowl and water, or with some water on the stove top. Cook them until they are soft and easy to mash. This took a good 8 or 9 minutes, with me checking every few minutes.

I decided, instead of carrot muffins with grated carrots (often the kids see the grated carrots and don’t want to eat them), we used pureed carrots! Poured out most of the water from your cooking, but not all! You’ll want some of the water to blend the carrots until they are smooth. Pureed them in a food processor. You could also use a blender.

With the pureed carrots, follow the recipe for our carrot muffins below. They were so good. They have everything I like in a muffin (or any food). Healthy, low fat, full of vitamins and minerals, and delicious! Perfect for a healthy breakfast for kids. My kids thought they tasted like pumpkin muffins.

Then, to jazz these babies up for spring, we decided to buy some rainbow carrots and make them look like cupcake chicks!

Using one of your yellow carrots, simply grate into shreds, and blot the grated yellow carrot dry.

Sprinkle the carrot onto the top of the muffin frosting (we also sprinkled some shredded coconut on ours)

Then, use two blueberries for eyes (if these are from frozen, also blot them dry. You can use anything for eyes really, I just happened to have some blueberries.

Then, finally, with one of the rainbow carrots (or orange carrot), cut into a triangle for a beak.That’s how we did it!! Double the carrots in these muffins! Both inside and on top.


Carrot Muffins

This post may contain affiliate links. Read my disclosure policy.

Quick and Easy Carrot Muffins are made with whole wheat flour, buttermilk, shredded carrots, cinnamon, and ginger for a tasty, healthy fall muffin recipe.

These tasty whole-wheat muffins are like Carrot Cake on the go, that you can feel good about serving for Breakfast. Tender muffins filled with warm spices and natural sweetness – no frosting needed!

CARROT MUFFINS

Hearty, healthy Carrot Muffins are a delicious grab-and-go breakfast perfect for chilly fall mornings. They are so quick and easy to make, you can have them in the oven in minutes and they will be ready to eat when you are ready to start your day. They keep well at room temperature too, so make them on Sunday and enjoy them as your go-to breakfast all week long.

This Carrot Muffin recipe is made with fresh carrots that add moisture and sweetness as they bake. You can use either pre-shredded carrots, grate the carrots by hand, or just use a food processor and pulse until they are tiny bits. Using a food processor is a great trick if you have picky eaters who will avoid any carrot they can see no matter how delicious the muffin is!

These Carrot Muffins are made in a stand mixer, but you can mix them by hand or use a handheld blender. The key to a light and tender muffin is to keep from overmixing the batter, so we like a stand mixer you can set on low speed. If you want to make these muffins by hand, use a whisk to get the wet ingredients smooth and to create air when you add in the dry ingredients.

Our Carrot Muffin recipe is so versatile, you can add or substitute ingredients on hand to make them more healthy, more indulgent, or just more fall flavored! You can add some Pumpkin Puree for a Thanksgiving breakfast muffin, use olive oil or coconut oil instead of vegetable oil, or add vanilla extract to really make the spiced flavor pop. Check out the variations below for easy, delicious ways to make these Carrot Muffins your own.

Carrot Muffins are tasty mini-breads that taste like an old-fashioned carrot cake without the sweet frosting so you can feel good about serving them for breakfast. If you wand to serve them for dessert, simply top with Cream Cheese Frosting. To make your Carrot Cake Muffins more fall flavored, add a teaspoon of Pumpkin Pie Spice to Buttercream or cream cheese frosting.


Wholesome Carrot Breakfast Muffins

For most Paleo eaters, breakfast is a cinch: a couple eggs, some bacon, and you’re good to go. But I’ve never been a huge fan of your typical breakfast foods. I’ll eat that kind of breakfast foods every now and then, but not as a regular, every day breakfast. So this recipe for carrot muffins has become part of my regular rotation of breakfast foods. Not only are these muffins Paleo, they are packed with vitamins and nutrients. And, you can make them ahead of time and grab one in the morning on your way out the door. More time to hit the snooze button!

Normally when you think muffins, you may think “not Paleo!” because most traditional muffin recipes use wheat flour as their base. But you know I wouldn’t send you a recipe packed with wheat flour! Instead of wheat flour, this recipe uses almond flour and ground walnuts, two perfectly Paleo foods, plus you get added protein and fiber. Bonus!

And when I have a breakfast muffin, I want a bit of sweetness. Instead of using white refined sugar to make these muffins, this recipe calls for honey, a less processed and more Paleo-friendly way to make your meals a bit sweeter. Of course, carrots have a bit of natural sugar that adds to the subtle sweetness of these muffins.

When I offered one of these muffins to my mom for breakfast a few weeks ago she had a good laugh. “You’re having breakfast and it has carrots in it?!” You see, my parents had two epic battles with me involving food during the entirety of my childhood. The first involved breakfast foods. I hated breakfast foods. If I occasionally eat eggs and bacon as an adult, I absolutely refused as a kid. So most of my breakfasts tended to be sandwiches or soup when I was a kid.

The second battle involved carrots. I hated carrots. I mean, HATED. They tried everything to get me to eat carrots. My mom would sneak them into spaghetti sauce or shred them so thin she thought I couldn’t pick them out of a salad. But I stood my ground – for years. I’ve softened my stance as an adult (I still will not eat those baby carrots) but my mom thought my carrot muffins were finally all her efforts during my childhood coming to fruition.

Here’s the secret, though: these muffins have a hint of carrot flavor, but between the nut flours, the honey, and the raisins, they are really just a sweet, healthy, breakfast that you can enjoy a cup of tea with or grab as you head out the door to work. So whether you’re looking for an alternative to your regular breakfast or trying to pack more vitamins and nutrients into every meal, you should definitely give these muffins a try!


About these healthy date carrot muffins

Ok, let&rsquos get down to business.

These muffins are very moist (as all good muffins should be), thanks to the combination of finely grated carrot, chopped dates, and a full cup of milk.

The sweet mixture of carrot, dates, brown sugar, and cinnamon will make you feel like you&rsquore having a &lsquotreat,&rsquo when really, you&rsquore only using a half cup of sugar and a quarter cup of oil (high fives)&mdashnot bad when comes to muffin recipes.

You can make these carrot muffins even healthier by swapping the brown sugar for coconut sugar. I use this brand. The flavor is lovely and no one will notice the difference. I also occasionally swap out the all-purpose flour for whole wheat flour.

And last but not least, your kitchen will smell a-mazing. Just saying.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 ¼ cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups finely shredded carrot
  • 1 medium apple, peeled, cored, and shredded (1 cup)
  • ½ cup raisins
  • ½ cup chopped nuts
  • ½ cup coconut
  • 3 eggs, lightly beaten
  • ⅔ cup vegetable oil
  • ⅓ cup milk
  • 2 teaspoons vanilla

Lightly grease twenty-four 2-1/2-inch muffin cups set aside.

In a large mixing bowl combine flour, sugar, soda, cinnamon, and salt.

In another large bowl combine carrot, apple, raisins, nuts, and coconut.

In a medium bowl combine eggs, oil, milk, and vanilla. Stir egg mixture into the carrot mixture. Add the egg-and-carrot mixture all at once to the flour mixture. Stir until just moistened.

Spoon the batter into prepared cups, filling each about 3/4 full. Bake in a 350° F oven for 20 to 25 minutes or until golden. Remove from the cups serve warm or cool. Makes 24 muffins.


Tips & Tricks

Oat flour. You can buy oat flour in most stores these days. But you can also make it yourself by simply adding gluten-free oats to a blender or food processor and pulsing a couple of times to form a flour.

Maple syrup. You can replace this with agave, if you prefer. But then the muffins won’t be refined sugar free.

Chia eggs. This works as an egg replacer in this recipe. Each chia egg is made from 1 tbsp chia seeds and 2.5 tbsp water, left to soak for around 5 minutes.

Coconut oil. To make these oil-free, replace the coconut oil with a nut or seed butter of your choice. You can leave it out altogether, but this will take away from the moistness of the muffins..

Add-Ins. If you want to add a little bit of crunch, throw in a handful of nuts or seeds of your choice. Try these with vegan chocolate chips for an extra layer of indulgence!

Chocolate muffins. To turn these into chocolate muffins, add a tablespoon of cacao powder.

Don't overbake. Be sure not to leave the muffins in the oven for too long, or bake at too high a temperature, as it will cause them to dry out.

Replace the carrots. If you’re not a fan of carrot, try these healthy muffins with grated apple instead.