Carrot And Honey Muffins Recipes
HONEY CARROT AND DATE MUFFINS
I can't count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to "make a date" with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the "straight out of the oven and gobble" approach. The piggy in me always feels like this is the way to get the most "bang for your buck" with gluten free baking. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don't need any spread. In fact, I have had some people tell me they are a little too rich after consuming 3 or 4! Make a date with these muffins and you won't be disappointed.
Provided by The Blender Girl
Categories Quick Breads
Time 25m
Yield 8 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 180C/350°F.
- Sift flours, baking powder and salt and mix evenly.
- Melt the honey in a small saucepan on low heat.
- Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
- Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
- Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.
Nutrition Facts : Calories 319.2, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.6, Sodium 262.7, Carbohydrate 56.9, Fiber 3, Sugar 30.1, Protein 4.7
CLEAN CARROT MUFFINS
These carrot muffins come out fluffy and smell amazing. The riper the banana, the sweeter these will be. I've also made them using grated apples. Love how it's all done in a blender.
Provided by Chef V
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
- Mix together oats and flaxseeds in a small bowl.
- Combine oat mixture, banana, egg, peanut butter, honey, flax seeds, vanilla extract, baking soda, cinnamon, ginger, nutmeg, and salt in a blender. Process until smooth. Fold in grated carrots. Divide batter evenly among the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 19.4 g, Cholesterol 31 mg, Fat 7.4 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 378.7 mg, Sugar 10.2 g
CARROT, APPLE AND HONEY MUFFINS
Make and share this Carrot, Apple and Honey Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 31m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices.
- In a small bowl, whisk together the vegetable oil, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced apples.
- Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed.
- Cool muffins on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 187.1, Fat 5.4, SaturatedFat 0.8, Cholesterol 18.2, Sodium 190.1, Carbohydrate 32.5, Fiber 1.5, Sugar 16.7, Protein 3.2
CARROT AND HONEY MUFFINS
Make and share this Carrot and Honey Muffins recipe from Food.com.
Provided by Jogreen
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix flour, baking soda & spice together.
- Stir in sugar.
- Make a well in mixture and add honey.
- Add carrot & raisins.
- Beat the oil and eggs together and add to the mixture.
- Stir just to moisten. Do not overmix.
- Add mix evenly to a 12 hole muffin pan.
- Bake at 200'C for 20 minutes.
- Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.
Nutrition Facts : Calories 357.4, Fat 19.7, SaturatedFat 3.1, Cholesterol 52.9, Sodium 244.7, Carbohydrate 42.9, Fiber 1.5, Sugar 24.7, Protein 4.2
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