Healthy Carrot Muffins Recipes

HEALTHY CARROT MUFFINS

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

HEALTHY CARROT MUFFINS

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.

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

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!