Healthy Twist Carrot Cake Muffins Recipes

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

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

CARROT CAKE MUFFINS

Carrot Cake Muffins image

These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.

Provided by clarinetlover

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup milk
2 eggs
2 tablespoons applesauce, or more as needed
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 cup shredded carrots
6 tablespoons unsalted butter, melted and cooled

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.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 29.8 g, Cholesterol 47.9 mg, Fat 7.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 246.4 mg, Sugar 12.9 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

HEALTHY TWIST CARROT CAKE MUFFINS

Healthy Twist Carrot Cake Muffins image

Love this simple recipe because it takes a cake mix and makes a healthier version of carrot cake in a controlled amount.

Provided by Twisted Recipes

Categories Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 8

Ingredients

1 (15 1/4 ounce) box spice cake mix
1 1/2 cups carrots, cooked and puree
1/2 cup crushed pineapple, drained
1/8 cup pineapple juice
2 tablespoons low-fat cream cheese, softened
2 tablespoons Greek yogurt
1 cup powdered sugar
1/4 teaspoon vanilla

Steps:

Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool.
For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.

Nutrition Facts : Calories 217, Fat 5.6, SaturatedFat 1.6, Cholesterol 1.8, Sodium 256.4, Carbohydrate 40.5, Fiber 1.1, Sugar 29.2, Protein 2

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