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
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
APPLE CARROT MUFFINS
Steps:
- Heat your oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
- Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.
- To the bowl with the coconut oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.
- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.
- For the icing: Whisk together the powdered sugar, honey, and 1 teaspoon milk. Continue to add milk, 1 teaspoon at a time, until your desired consistency is reached. Drizzle over the top of the cooled muffins.
Nutrition Facts : ServingSize 1 muffin, Calories 226 kcal, Carbohydrate 34 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 32 mg, Fiber 3 g, Sugar 20 g
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
APPLE CARROT MUFFINS
Delicious hearty muffins...perfect start to a great day!
Provided by ZOPOOH
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 28.8 g, Cholesterol 16.1 mg, Fat 7.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 237.6 mg, Sugar 15.3 g
NO-FAT BANANA APPLESAUCE MUFFINS
I got this recipe out of a Gooseberry Patch cookbook and it is one of my stand-by recipes when I am watching my calories and fat. Since I am doing just that right now, thought I would put it on the zaar for easy access and hopefully someone else likes this recipe as good as I do. (I prefer to sub 3/4 of the white flour for whole wheat and use brown sugar instead of granulated sugar. I think fresh nutmeg is the key in this!)
Provided by mammafishy
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray.
- Combine the dry ingredients and mix well. In a separate bowl, mix all the wet ingredients. Add together and mix well.
- Pour into muffin tin.
- Bake for 15 - 20 minutes. (My oven baked right around 17 minutes.).
- (Per muffin: 116 calories, no fat).
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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