Healthy 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

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

Healthy Carrot Cake Muffins Recipe by Tasty image

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

Ingredients

3 eggs
½ cup greek yogurt
½ cup maple syrup
¼ cup milk
1 teaspoon vanilla extract
2 carrots, shredded
1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
8 oz light cream cheese, softened
¼ cup maple syrup
1 teaspoon vanilla extract

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

HEALTHY CARROT MUFFINS

Healthy Carrot Muffins image

Here is a recipe for a wonderful, moist, healthy carrot muffin. The recipe is a combination of several recipes tossed together. I've been using this recipe since the 1990s and it has always been a hit!

Provided by Kim A. Heaphy

Categories < 60 Mins

Time 35m

Yield 12 Muffins

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup brown sugar, lightly packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/4 cup cooking oil
1/4 cup applesauce, unsweetened
1 cup carrot, grated
1 cup pineapple, crushed and with juice
1/4 cup golden raisin
1/4 cup walnuts, chopped

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.

Nutrition Facts : Calories 217.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 31, Sodium 257.5, Carbohydrate 35.6, Fiber 2.3, Sugar 17.2, Protein 4.1

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