CARROT MUFFINS
These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.
Provided by Shiran
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/180C. Line a muffin pan with paper liners.
- In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
- Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
- Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.
WHOLE GRAIN CARROT PEACH MUFFINS
A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.
Provided by The Sweet and Sour Baker
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
- Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
- Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
- Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 22.8 g, Cholesterol 36.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 140.2 mg, Sugar 10.6 g
AWESOME CARROT MUFFINS
I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.
Provided by MECHELLE
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 11
Steps:
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g
CARROT MUFFINS
An easy Carrot Muffins recipe.
Categories Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
- In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
PECAN CARROT BREAD OR MUFFINS
Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour.
Provided by littleturtle
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
- Add the remaining ingredients and mix just until blended (do NOT over mix).
- For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
- Bake at 350F until dark golden brown (about 1 hours).
- For muffins: Spoon batter into greased muffin cups.
- Bake at 350F until golden brown (about 45 minutes).
Nutrition Facts : Calories 243.2, Fat 12.2, SaturatedFat 5.7, Cholesterol 37.7, Sodium 132.4, Carbohydrate 31.3, Fiber 2.3, Sugar 14, Protein 4
CARROT & PECAN MUFFINS
Based on the flavours of carrot cake, these have a surprise ingredient - cannellini beans! They add a lovely texture and help provide 1 of your 5 a day
Provided by Sara Buenfeld
Categories Breakfast, Snack
Time 30m
Yield makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth - the beans and oats should be ground down as much as possible.
- Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases - use a large ice cream scoop if you have one, to get nice even muffins.
- Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.
Nutrition Facts : Calories 209 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
More about "carrot pecan muffins recipes"
CARROT MUFFINS RECIPE - SAVORY NOTHINGS
From savorynothings.com
5/5 (6)Total Time 45 minsCategory BreakfastCalories 297 per serving
HEALTHY CARROT MUFFINS RECIPE - STEPHANIE KAY NUTRITION
From kaynutrition.com
5/5 (2)Total Time 30 minsCategory SnacksCalories 180 per serving
- In a large mixing bowl, combine all of the dry ingredients; flour, rolled oats, baking soda, baking powder, sea salt, cinnamon, ginger, and nutmeg. Stir with a wooden spoon to ensure everything is combined.
- In a separate mixing bowl, combine all of the wet ingredients. Crack eggs into bowl and whisk together, add shredded carrots, apple sauce, vanilla extract, melted coconut oil, and maple syrup, and stir to combine.
- Add wet ingredients to the dry ingredients, and using a wooden spoon or spatula and stir well to combine. Add in chopped pecans and stir gently into mixture.
BEST CARROT CAKE MUFFINS RECIPE - HOW TO MAKE CARROT …
From delish.com
5/5 (1)Availability In stock
- Preheat oven to 375°. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
OUR BEST MUFFIN RECIPES | CANADIAN LIVING
From canadianliving.com
CARROT, APPLE AND PECAN MUFFINS | A TASTE OF MADNESS
From atasteofmadness.com
CARROT PECAN MUFFINS - FAMILY FOCUS BLOG
From familyfocusblog.com
STARBUCKS CARROT CAKE COPYCAT RECIPE - COOKING FROG
From cookingfrog.com
CARROT, PEAR AND PECAN MUFFINS - COELIAC SOCIETY OF IRELAND
From coeliac.ie
CARROT SHEET CAKE WITH CREAM CHEESE WHIP RECIPE | BON APPéTIT
From bonappetit.com
SPICED CARROT AND PECAN MINI MUFFINS - STARTS AT 60
From startsat60.com
CARROT MUFFINS RECIPE | BON APPéTIT
From bonappetit.com
CARROT CAKE MUFFINS - SAVING ROOM FOR DESSERT
From savingdessert.com
THESE CARROT & PECAN MUFFINS ARE JUST 194 CALORIES - THE HEALTHY …
From thehealthymommy.com
HEALTHY CARROT MUFFINS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
HEALTHY PUMPKIN CARROT PECAN MUFFINS - A BEAUTIFUL PLATE
From abeautifulplate.com
ROBINHOOD | CARROT SPICE MUFFINS
From robinhood.ca
HEALTHY CARROT MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love