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
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
HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
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
HEALTHY CARROT MUFFINS
Here is a recipe for a wonderful, moist, healthy carrot muffin. The recipe is a combination of several recipes tossed together. I've been using this recipe since the 1990s and it has always been a hit!
Provided by Kim A. Heaphy
Categories < 60 Mins
Time 35m
Yield 12 Muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400'F (200'C)
- Combine first seven ingredients in a large bowl.
- Mix the remaining ingredients in a separate bowl.
- With a wooden spoon, mix the wet ingredients with the dry ingredients just until blended.
- Fill greased muffin cups (or use muffin liners) 3/4 full.
- Let sit for 10 minutes.
- Then bake at 400'F for 20 to 25 minutes or until inserted knife comes out clean.
- Let sit for 5 minutes and then remove from muffin tin.
Nutrition Facts : Calories 217.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 31, Sodium 257.5, Carbohydrate 35.6, Fiber 2.3, Sugar 17.2, Protein 4.1
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- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. Set aside. Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl. Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Add the remaining flour mixture; fold until just incorporated (some lumps can remain).
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