Whole Wheat Carrot Chocolate Chip Mini 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.

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.

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.

WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
• In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
• In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
• Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
• Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
• Sprinkle the tops with additional mini chocolate chips.
• Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
• Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
• These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

WHOLE WHEAT OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

WHOLE WHEAT BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350. Line a 12 cup muffin pan.
• Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth.
• Add the banana, honey and eggs, beating until smooth.
• Add the flour about 1/4 cup at a time, stirring until just mixed.
• Add chocolate chips, stirring until smooth.
• Divide batter into the muffin cups, filling to the top. Bake about 23-28 minutes.
• Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.