SOFT & MOIST CARROT MUFFINS
Steps:
- Preheat oven to 375°F. Greased or line muffin tins.
- In a large bowl whisk together flour, baking powder, cinnamon, and salt.
- Whisk sugar, oil, and eggs in a separate bowl.
- Stir egg mixture into dry ingredients just until combined.
- Lightly fold in carrots, apples and raisins.
- Divide the mixture into prepared muffin tins
- Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 g
APPLE & CARROT "SUPERHERO" MUFFINS
This apple carrot muffin recipe is naturally sweetened and gluten free! These hearty apple-carrot muffins make a great grab-and-go breakfast or snack. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffins
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn't because I have full faith in my muffin pan, but use them if you're uncertain).
- In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
- In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
- Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.
Nutrition Facts : ServingSize 1 muffin (no mix-ins), Calories 296 calories, Sugar 14.2 g, Sodium 224 mg, Fat 18.8 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 26.2 g, Fiber 4.7 g, Protein 8 g, Cholesterol 61.8 mg
CARROT CAKE MUFFINS
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
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 BLUEBERRY MUFFINS
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffin
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg
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4.4/5 (28)Total Time 40 minsServings 12Calories 240 per serving
- Or line the pan with muffin papers, and grease the papers., In a medium bowl, whisk together the dry ingredients, including the raisins and nuts or ginger., In a large measuring cup, whisk together the eggs, water, and oil.
- Stir the wet ingredients into the dry ingredients, then stir in the grated carrots. , Scoop the batter into the prepared pan, filling the muffin cups almost to the top.
- Bake for 20 to 25 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean. , Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.
HEALTHY ZUCCHINI MUFFINS RECIPE - COOKIE AND KATE
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4.6/5 (201)Total Time 36 minsCategory Baked GoodCalories 225 per serving
- Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
- Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
- In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. Add the buttermilk and vanilla. Whisk to combine, and set the bowl aside. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)
- In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Using a big spoon, stir to combine.
CARROT CAKE BREAKFAST COOKIES - A BEAUTIFUL PLATE
From abeautifulplate.com
4.4/5 (60)Total Time 35 minsCategory BreakfastCalories 142 per serving
- Preheat the oven to 375°F (190°C) with a rack in the center position. Line a large rimmed baking sheet with parchment paper or silicone baking sheet.
- In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend. Add the carrots, pecans, and raisins and stir to combine.
- In a medium bowl, combine the honey and coconut oil. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough might be rather wet, but don’t worry.
- Drop ¼-cup scoops of dough (an ice cream scoop with a wire scraper is perfect for this) onto the prepared baking sheet, leaving several inches of space around each one. Us the palm of your hand to gently flatten each cookie to about ¾-inch thick.
FAVORITE CARROT CAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
4.6/5 (84)Total Time 1 hr 20 minsCategory CakeCalories 519 per serving
- Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.
- Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.
- In a large mixing bowl, combine both flours, cinnamon, ginger, baking powder, salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.
- In a medium mixing bowl, combine the oil, maple syrup, milk, eggs and vanilla extract. Whisk until fully blended.
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