Clean Carrot Muffins Recipes
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 MUFFINS
When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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