Healthy Blueberry Carrot Muffins Recipes

HEALTHY CARROT MUFFINS

Healthy Carrot Muffins image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 12 servings

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained

Steps:

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams

BLUEBERRY-CARROT MUFFINS

Blueberry-Carrot Muffins image

Rise and shine! Give classic blueberry muffins a clever boost with this better-for-you recipe.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 35m

Yield 12

Number Of Ingredients 3

Ingredients

1 box (19 oz) Betty Crocker™ wild blueberry muffin mix
1 pouch (4 oz)100% carrot purée
Water and eggs

Steps:

Make blueberry muffins as directed on box--except substitute carrot purée for the oil.

Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 0 g, TransFat 0 g

HEALTHIER TO DIE FOR BLUEBERRY MUFFINS

Healthier To Die For Blueberry Muffins image

These muffins are so good. I double the blueberries. They are so full of antioxidants and vitamins that you can never have enough. And they taste so good.

Provided by MakeItHealthy

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅓ cup applesauce
1 egg
⅓ cup milk
2 cups fresh blueberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, cinnamon in a small bowl with a fork until mixture resembles a coarse crumb.
Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder in a bowl. Place applesauce into a 1 cup measuring cup; add egg and enough milk to fill cup; mix into flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 60.7 g, Cholesterol 39.3 mg, Fat 7 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 176.9 mg, Sugar 36.5 g

HEALTH NUT BLUEBERRY MUFFINS

Health Nut Blueberry Muffins image

An awesome healthy alternative to the usual blueberry muffin.

Provided by ZOPOOH

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 16

Ingredients

¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup white sugar
¼ cup oat bran
¼ cup quick cooking oats
¼ cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
½ cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 33.4 g, Cholesterol 16.3 mg, Fat 5.8 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 222.6 mg, Sugar 16.2 g

HEALTHY AND HEARTY CARROT CAKE MUFFINS

Healthy and Hearty Carrot Cake Muffins image

This is a variation on my favorite blueberry muffin recipe. It's a delicious healthy take on carrot cake - lots of fiber from the whole wheat flour and rolled oats, and you can use less sugar because the pineapple, raisins and shredded coconut add sweetness. I've also reduced the oil, since the crushed pineapple makes the muffins nice and moist. For an extra treat, top with cream cheese frosting. I love to make extra on weekends and freeze the extras for later.

Provided by caro caro

Categories Quick Breads

Time 35m

Yield 12 regular sized muffins

Number Of Ingredients 16

Ingredients

1 1/2 cups whole wheat flour
1 cup rolled oats
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
1 cup buttermilk
2 eggs, beaten
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons butter or 2 tablespoons coconut oil, melted
1 (8 ounce) can crushed pineapple (gently press out excess juice)
1/4 cup shredded coconut (optional)
1 1/2 cups shredded carrots
1/4 cup chopped walnuts or 1/4 cup toasted pepitas
1/4 cup golden raisin

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!

Nutrition Facts : Calories 181.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 36.9, Sodium 210.6, Carbohydrate 29.9, Fiber 3.2, Sugar 12.5, Protein 5.3

BLUEBERRY HEALTH MUFFINS

Blueberry Health Muffins image

Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 12

Ingredients

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plus 1 tablespoon brown sugar
3/4 cup 2% milk
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 cup rolled oats

Steps:

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
Divide batter among muffin cups. Combine 2 tablespoons toasted wheat germ, 1 tablespoon brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.

Nutrition Facts : Calories 196 g, Cholesterol 36 g, Fat 6 g, Fiber 2 g, Protein 5 g, Sodium 138 g

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