Healthy Whole Wheat Carrot Muffins Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
• Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

Steps:

• In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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

Steps:

• Preheat oven to 350 degrees F. Line muffin pan with paper, foil, or silicone liners, and set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
• In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg, and vanilla together on medium speed. Turn down the speed and slowly add in the flour mixture until well-combined. The batter will be fairly thick.
• 4. Using a spatula, carefully fold in applesauce and carrots. Divide batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.