Healthy Whole Wheat Carrot Muffins Recipes

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WHOLE WHEAT CARROT MUFFINS



Whole Wheat Carrot Muffins image

Whole Wheat Carrot Muffins packed with carrots and pecans are great for breakfast or snack! These are the healthier alternative to the regular muffins and taste just as good!

Provided by Manali

Time 31m

Number Of Ingredients 13

1.5 cups white whole wheat flour (198 grams, or regular whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup vegetable oil (2 oz, or use any oil of choice)
1/2 cup brown sugar (100 grams)
1 teaspoon vanilla extract
1 large egg (at room temperature)
1 cup unsweetened applesauce (8 oz)
1 cup shredded carrot (from 2-3 medium carrots)
1/2 cup chopped pecans (or walnuts)
turbinado sugar (optional, to sprinkle on top)

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.

Nutrition Facts : Calories 175 kcal, Carbohydrate 23 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 155 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

WHOLE GRAIN CARROT PEACH MUFFINS



Whole Grain Carrot Peach Muffins image

A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.

Provided by The Sweet and Sour Baker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 17

2 tablespoons butter, slightly softened
¼ cup rolled oats
1 tablespoon dark brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
½ cup all-purpose flour
½ cup white whole-wheat flour
½ cup oat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ cup canola oil
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups diced peaches
1 cup grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  • Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
  • Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
  • Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
  • Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
  • Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 22.8 g, Cholesterol 36.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 140.2 mg, Sugar 10.6 g

WICKED WHOLE WHEAT ORANGE CARROT MUFFINS



Wicked Whole Wheat Orange Carrot Muffins image

These muffins are packed with whole wheat, carrots, and orange zest. Very little guilt and lots of flavour; YUM!

Provided by LinnieDeLuxe

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
¼ teaspoon ground cinnamon
4 eggs
¾ cup brown sugar
⅔ cup applesauce
⅓ cup vegetable oil
3 cups shredded carrots
1 orange, zested

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.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 33.5 g, Cholesterol 62 mg, Fat 8.1 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 378.8 mg, Sugar 16.2 g

WHOLE WHEAT CARROT-RAISIN MUFFINS



Whole Wheat Carrot-Raisin Muffins image

These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!

Provided by abby

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 14

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup vanilla yogurt
¼ cup vegetable oil
⅓ cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  • Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g

WHOLE WHEAT CARROT MUFFINS



Whole Wheat Carrot Muffins image

Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 11

1/2 cup plus 2 tablespoons whole wheat flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup reduced-fat spreadable margarine
2 tablespoons orange juice
2 tablespoons beaten egg
3/4 cup grated carrots
1/4 cup raisins

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.

Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 250mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

HEALTHY, WHOLE-WHEAT CARROT APPLESAUCE MUFFINS



Healthy, Whole-Wheat Carrot Applesauce Muffins image

This is from Two Healthy Kitchens. I haven't tried it yet. Putting it here for safe-keeping and easy access. These can be served with breakfast, lunch, a snack, or even as a side to dinner.

Provided by goodandtasty

Categories     Breakfast

Time 39m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup honey or 1/2 cup 100% pure maple syrup, if making for an infant and avoiding honey
1 egg
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
3/4 cup carrot, shreds

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.

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