Healthy Whole Wheat Carrot Applesauce Muffins Recipes

WHOLE WHEAT CARROT MUFFINS

Steps:

• In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

WHOLE WHEAT CARROT MUFFINS

Steps:

• Preheat oven to 375 F degrees. Line a 12 count muffin pan with liners and set it aside.
• In a large bowl whisk together white whole wheat flour, baking soda, cinnamon powder, ground nutmeg and salt. Set it aside.
• To the steel bowl of your stand mixer (or to a regular bowl if using hand mixer) add oil, brown sugar, vanilla extract, egg and applesauce. Mix at medium speed for 2 minutes until it's all well combined.
• Add the dry ingredients into the wet and mix to combine. Mix only until the flour is just combined, do not over-mix. Fold in the shredded carrots and chopped pecans.
• Transfer batter equally among the prepared muffin liners. I got 11 muffins out of this batter.
• Sprinkle turbinado sugar on top of each muffin (optional).
• Bake in a pre-heated oven at 375 F degrees for 16-18 minutes on until a toothpick inserted in the center comes out clean.
• Transfer the carrot muffins on to a wire rack to cool completely.

CARROT MUFFINS

Steps:

• Preheat oven to 350°F. Line 18 muffin cups with paper liners.
• In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Mix in the sugars until well-combined, and then stir in the shredded carrots until evenly coated with the flour mixture. Mix in the optional add-ins, if using.
• In a medium bowl, whisk together the eggs, oil, applesauce, and vanilla. Pour the egg mixture into the flour/carrot mixture and stir until fully incorporated. Evenly divide the batter between the 18 prepared muffin cups.
• Bake for 15 to 20 minutes or until the muffins are risen in the center and test done with a toothpick. After five minutes, carefully remove the muffins from the pans and cool on a wire rack.

HEALTHY WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a spatula, fold everything together gently just until combined. The batter will be very thick.
• Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes. (For mini muffins, bake 11-14 minutes at 350°F (177°C).)
• Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

HEALTHY, WHOLE-WHEAT CARROT APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line muffin pan with paper, foil, or silicone liners, and set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
• In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg, and vanilla together on medium speed. Turn down the speed and slowly add in the flour mixture until well-combined. The batter will be fairly thick.
• 4. Using a spatula, carefully fold in applesauce and carrots. Divide batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.

WICKED WHOLE WHEAT ORANGE CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.