Healthy Carrot Cake Muffins Recipes

CARROT CAKE MUFFINS

These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.

Provided by clarinetlover

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Carrot Cake Muffins image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 29.8 g, Cholesterol 47.9 mg, Fat 7.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 246.4 mg, Sugar 12.9 g

Ingredients

1 cup milk
2 eggs
2 tablespoons applesauce, or more as needed
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 cup shredded carrots
6 tablespoons unsalted butter, melted and cooled

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract

Provided by Joey Firoben

Categories Desserts

Yield 12 muffins

Number Of Ingredients 12

Healthy Carrot Cake Muffins Recipe by Tasty image

Steps:

Preheat oven to 350°F (175°C).
In a large bowl, whisk the eggs until light and fluffy.
Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
Bake for 20 minutes, until the muffins have risen and set.
For the frosting, beat the cream cheese in a small bowl until smooth.
Add in the maple syrup and vanilla and beat again until the mixture is well combined.
Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, Sugar 11 grams

Ingredients

3 eggs
½ cup greek yogurt
½ cup maple syrup
¼ cup milk
1 teaspoon vanilla extract
2 carrots, shredded
1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
8 oz light cream cheese, softened
¼ cup maple syrup
1 teaspoon vanilla extract

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

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THE BEST HEALTHY CARROT CAKE MUFFINS | AMBITIOUS KITCHEN

2022-04-09 Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling. Once muffins are completely cool, you can make the …
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Calories 180 per serving
Total Time 30 mins

Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.
Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.
In a separate large bowl, add carrots, maple syrup, applesauce, egg, oil and vanilla. Whisk to combine wet ingredients then slowly stir in milk and flour mixture until just combined.
Fold in shredded coconut and raisins, if you'd like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

Healthy Carrot Cake Muffins Recipes

CARROT CAKE MUFFINS

These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract

HEALTHY CARROT MUFFINS

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