APPLE & CARROT "SUPERHERO" MUFFINS
This apple carrot muffin recipe is naturally sweetened and gluten free! These hearty apple-carrot muffins make a great grab-and-go breakfast or snack. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffins
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn't because I have full faith in my muffin pan, but use them if you're uncertain).
- In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
- In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
- Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
- Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.
Nutrition Facts : ServingSize 1 muffin (no mix-ins), Calories 296 calories, Sugar 14.2 g, Sodium 224 mg, Fat 18.8 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 26.2 g, Fiber 4.7 g, Protein 8 g, Cholesterol 61.8 mg
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS
I got this recipe from beginnertriathlete.com this summer and have been making it constantly ever since. I have adapted it slightly by omitting the nuts and using skim milk instead of buttermilk. I make it with applesauce but you can substitute it for canola oil quite nicely.
Provided by Canadian_in_the_Bay
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F and spray or grease the muffin tins.
- In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
- In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
- Add liquid ingredients to the dry ingredients and stir.
- Add carrots, apple, raisins, and nuts.
- Spoon batter into tins and bake for about 30 minutes.
Nutrition Facts : Calories 217.3, Fat 4.6, SaturatedFat 0.9, Cholesterol 46.7, Sodium 288.1, Carbohydrate 40.1, Fiber 3.4, Sugar 19.8, Protein 5.8
CARROT-APPLE MUFFINS
Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
- Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
- Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 g
RAISIN APPLE MUFFINS
Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)
Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
- In a large bowl mix together first 7 ingredients.
- In a small bowl whisk together egg, oil, milk and vanilla.
- In a medium bowl mix the shredded carrots with the crushed pineapple.
- Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
- Add in the raisins and chopped nuts.
- Divide the mixture between the 12 muffin tins.
- Bake for about 20-25 minutes, or until the muffins test done.
APPLE CARROT MUFFINS
These apple carrot muffins were given to me by the parent of one of my students. They're moist, tender and taste almost like carrot cake. They freeze well, too. -Elaine Cooley, Louisville, Kentucky
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 256mg sodium, Carbohydrate 32g carbohydrate, Fiber 2g fiber), Protein 4g protein.
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