Carrot And Almond Muffins Recipes

HEALTHY CARROT MUFFINS

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 12 servings

Number Of Ingredients 13

Healthy Carrot Muffins image

Steps:

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained

VEGAN CARROT CAKE MUFFINS

Sweet carrot muffins.

Provided by Jamz

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 55m

Yield 8

Number Of Ingredients 19

Vegan Carrot Cake Muffins image

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 485.3 calories, Carbohydrate 70.5 g, Fat 21.8 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 2.7 g, Sodium 548.9 mg, Sugar 38.7 g

Ingredients

1 cup almond milk
1 ½ teaspoons apple cider vinegar
1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups grated carrots
¾ cup chopped pineapple, drained
¾ cup raisins
¾ cup chopped walnuts
¾ cup white sugar
2 tablespoons white sugar
½ cup olive oil
2 tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground cardamom