Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! ★☆ Oatmeal Carrot Muffins. They took much longer to cook than anticipated for some reason, but came out perfectly. I’ll try the method that you have use. Just take a bite. Look at the process shots for reference. Can I substitute the white whole wheat flour for blanched almond flour? Nice and crunchy on outside and moist and tender inside. Cranberries instead of raisins.. not a raisin fan Hi Erin, I’m so sorry to hear that. They have a bit more of a dense texture than traditional muffins. Can I use oat flour in this or coconut flour? I made a few substitutions because of what is in my pantry. I haven’t tried it with these muffins, but I do know that it works in my banana bread. A complete hit! Affiliate details ». 10 Food Photography Tips for New Food Bloggers, The 10 Best Food Photography Props to Improve Your Food Photos, The Best WordPress Plugins for Food Bloggers. They also freeze and defrost well. Made exzactly as per recipe. I haven’t tried it, but it may work. Has anyone used atta whole wheat flour? I added 1/4 cup of shredded coconut to make up the difference; that worked great. But if I were to experiment I would start with apple sauce. I just replaced half the maple syrup with agave syrup as I’m on a low GI diet. However, they end up turning very gummy and sticky with a strong odour and they are uneditable after that. Although, I’m not sure how much. Have you ever considered making a “confetti muffin” …. Is the mixture supposed to be really thick? Email me when Kate or another C+K reader replies directly to my comment. Our family’s favorite muffin recipe! Thank you for your review. I appreciate your review. I’m glad you have loved the recipes you have tried so far! I made these with no changes and I love them. . Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). We recommend grating whole carrots with a cheese grater! Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. I tried them as per recipe and them came out really good. I’m glad I found this delicious, healthier alternative to the standard carrot cake!! These were great! Your comments make my day. I’ve just purchased a silicone mini-muffin pan; do you have any suggestions on how I should modify the recipe accordingly? They are light, moist, and not too sweet. Stir in the flour, baking soda, … I froze zero carrot oatmeal muffins because we ate them all. Greek vanilla Yogourt instead of plain… omitted the Vanilla extract. Yum! I know it’s used to make flat breads so I’m not sure it will rise as you intend. 2nd time I made these! 10 Healthy Muffin Recipes You Can Make at Home. Preheat the oven to 350°F, and lightly coat 36 mini muffin cups with nonstick cooking spray. Leaving out the sugar would impact your overall result as it helps with flavor and to rise. Just made these after a morning trail run and we loved them!! Even my husband who isn’t a fan of healthy baked goods has been enjoying them! Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most: These muffins are easily adapted to vegan and gluten-free diets, too! Thank you for taking the time to review. I found another reviewer’s recommendation of not over-mixing batter at the end to be very helpful. Would you write the recipe in grams, please? It was definitely dense and I used 3 HUGE carrots not even bothering to measure how much graded carrot it made. Real maple syrup replaces refined sugar, so these muffins are naturally sweetened. no dairy. Hi Jecky, I’m sorry for the frustration, but since the U.S. uses different measurements that is my standard. My modifications: Replaced Coconut oil with Canola oil…. I’ve used both in other recipes no problem, but no luck this time. He ate almost an entire muffin after supper last night. Thank you! Don’t know why. I didn’t try the frosting but maybe I’ll do that next time. If you try it, let me know! Kate, I really enjoy your blog. ★☆ I haven’t baked anything in over a year (& have never been very into baking before), but I’m a new mom and it’s more tempting now! If you made the recipe, please choose a star rating, too. See all my kid-friendly muffin recipes in one place. Higher fat yogurt will yield a somewhat more rich muffin. I can’t make any promises, but I do love to hear what readers want to see. Unlike standard carrot muffins made with refined all-purpose flour, these are made with white whole wheat flour. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible. I made these muffins pretty much following the recipe except I didn’t have any yogurt so substituted sour cream. Very satisfying – and thank you for adding the variation section. I tried these today.. swapped about 2tb flour for corn starch, walnuts for an equal amount of ground pumpkin seeds (my family can’t eat walnuts) and about 2.5 C carrots. Combined, you end up with hearty muffins that taste like carrot cake. Used 3/4 cup regular oats in place of 3/4 cup of the flour. Hi! Do you think I can safely replace the flour with whole spelt flour? Olive oil will lend an herbal note to the muffins, if you’re into that. These are delicious. I’m excited you think these ones are the best, Anne. I found it by searching for “carrot muffins”. Delicious! What gluten free flour are you using? Substitutions for these Carrot Cake Muffins with Pineapple: These muffins are pretty versatile. Mine are taking far longer than 16 minutes My 21 month old loves it. See my recipe notes for details. Drain raisins, discard water and … My dog, Cookie, catches the crumbs. Great recipe though!! These hearty muffins are packed with grated carrots, walnuts and raisins. TIA. I will try it next time with applesauce instead of oil…trying to reduce both sugar and fat in our diet. We often mix honey and maple syrup together and they taste great with seeds on top too. I used buckwheat flour and flax eggs and they turned out so well! Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. My dog Cookie always comes running when I pull out the vegetable peeler. Mine turned out moist and delicious :), It is seriously good. Every single time I make them I get complimented and asked for the recipe. Thanks for another fantastic recipe, Kate! I live in a country where white whole wheat flour isn’t a thing…. You could try oat flour if you need it to be gluten free. He wanted something kind of plain for breakfast he could grab on the go and loves carrot cake so this was perfect. Melt the margarine in the microwave. Hi! I’m glad you loved them, Vita! I live in Australia and simply measure a cup as our standard cup (which is the same as Europe I believe) and it works out absolutely fine. Maybe I need a new oven. But no, in Europe we do not use cups as a standard measurement. Jul 1, 2019 - Explore Indra Ravi's board "Healthy Carrot Muffins" on Pinterest. I skipped the sugar on top and made a little cream cheese frosting to drizzle over them; reading the recipe I thinking these weren’t going to be sweet enough for my sweet-toothed love-bugs but the frosting wasn’t necessary to make these delicious and I won’t bother with it next time. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract. With a little (or heck, a lot) of honey cream cheese frosting piped or slathered over the top. Veggies should be the foundation of any healthy eating plan. less fat. Let's do this! This recipe is happily flexible with toppings and mix-ins. These carrot muffins are completely loaded with carrots. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all … Loved these muffins they taste wholesome and were so light and fluffy! I tasted the batter to know my kids wouldn’t eat it w/o sugar so I added a couple tablespoons of brown sugar to add a little sweetness to them. . One note: if you use only walnuts (or raisins) I’d recommend using 3/4 cup. Your ingredients list does not mention eggs but the instructions do. Thanks! Not sure if or where I went wrong but the mixture was like dough. Love these muffins! I will definitely make these again. I made sure that the carrots were well coated with the dry ingredients by using my hands. It took me five tries to get them just right, so she got a lot of carrot scraps in the process. The carrot peeling took longer than expected (will use the food processor setting next time! Coconut flour isn’t a great flour substitute. These came out great! I mention this, because this recipe took me 3.5 hours start to finish. Thank you for the wonderful recipe! See more ideas about recipes, food, carrot muffins. thanks kate!! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. We’ve been making these faithfully for a few months now. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! My daughter loves them! You should be able to decrease the time by half, keeping the same temperature. This truly turns them into carrot cake muffins and crosses the boundary between breakfast muffins to something closer to dessert. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. I used a full fat 5% greek Fage yogurt to keep him full till lunch. Just made it today. Unfortunately, I can’t say for sure without testing it myself. © Cookie and Kate 2010 - 2020. Whipping up muffins from scratch can help you sidestep added sugar typically packed into store-bought varieties and ramp up … They taste fantastic, too, of course. Why not include them in gluten-free carrot cake muffins? We keep honey around, (although, I would like to try out the maple syrup) so I used that, added a 1/4 tsp of cloves and substituted crushed pineapple for some of the carrot. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Our Carrot Muffin recipe is so versatile, you can add or substitute ingredients on hand to make them more healthy, more indulgent, or just more fall flavored! I didn’t have raisins so I added some dates (pitted and chopped) as substitute. ★☆. I’m happy you think so. Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy). Line a 12-cup muffin tray with liners. To complete the muffins is the royal cream cheese frosting! Mash the bananas in a large mixing bowl. Is it a 1:1 ratio? Your email address will not be published. If you try to peel off the muffin liners before the muffins are cool, they will stick together. I love carrot cake, and the muffins were like a healthier version of that. I’ve made this so many times since I’ve found this recipe. Wait until the muffins have cooled properly and they will peel off easily. I haven’t tried it, but it may work. I did all of the proportions right. It’s a healthy recipe … no need to feel bad about eating a few for breakfast! More about Cookie and Kate », Follow us! Thanks for this recipe. Definitely making them again! What am I doing wrong? Makes people who need more food than that feel bad… ‍♀️ …….just sayin!! There is a banana allergy in my household. Make it egg free: Substitute flax eggs for the regular eggs. In addition to using coconut oil and honey, I also used 5% Fage Greek Yogurt, white whole wheat flour, and I realized only when writing this that I forgot to add the Turbinado Sugar I bought. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Hi! I can’t wait to gather all the ingredients and make them again. Absolutely amazing!! Let soak for 15 minutes. Subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook! Add/changing ingredients can impact the entire recipe. no grains. Let me know if you try it! avocado/canola oil. If you have a question, please skim the comments section—you might find an immediate answer there. (It's all free.). I should triple the recipe … I have made this recipe twice and both times it has been a soggy flop! Here are some substitutions for you! Made them 2x so far. They keep for 5 days easily. That is if they make it to the freezer. Place the flour, sugar, baking powder, baking soda, cinnamon, carrot, raisins and walnuts in a bowl. My muffins took 17 minutes to cook, but they were very moist. Craving more wholesome muffins? It looks good. I would maybe not say that one muffin is enough to get you to lunch. Hooray! Sprinkle with coconut flakes if desired. I understand! Hi Megan, I don’t have any plans currently to make that kind of muffin. Add the almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and salt and whisk once more. Standard loaf pan, baked 350F for 40 to 45 mins. I’m happy you enjoyed them. Thank you for sharing. And I regularly use these in recipes w great success. Can’t wait to try your zucchini ones too. I assume 2 eggs are needed? You can eat carrot cake for breakfast with these babies! In a large bowl whisk the egg, applesauce, honey, butter, and vanilla. These and your apple muffins are the best I have ever made. They have lots of texture, yet they’re still light and fluffy. Dog lover. Required fields are marked *, Rate this recipe Five stars for a recipe that works well even when not made as written. I also like the healthy blueberry muffins. Freezer friendly and will last the work/school week in a bag on your counter. I made these yesterday and froze them to have for quick breakfasts. You will find that this gluten-free muffin recipe is a keeper! I used Bob’s Red Mill 1:1 gluten-free flour, so consider this an official 100% “yes” to any questions as to whether that works well. To make it baby friendly I swapped the maple syrup for a mashed banana, added some freshly squeezed orange juice to thin it out a little (my batter was unbelievably thick) and did not add the salt nor the add-ins. If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal. Thanks! Allrecipes has more than 50 trusted carrot muffin recipes complete with ratings, reviews and baking tips. I always make a double batch of mini muffins and regular ones for the week. Any luck turning these into a loaf? Please let me know how these muffins turn out for you in the comments! I didn’t have any vanilla extract so used some anise extract instead. Divide the batter evenly between the 12 muffin cups. Filling enough to keep you going until lunch! Kate – once again, amazing recipe! I made these gluten-free with Bob’s Red Mill 1:1 Baking Flour and they are delish. Thanks Cookie and Kate. I’ve baked them all many times and I will continue to do so, and therefore, I will apply your response to this question about the carrot muffin recipe modification to all the other muffin recipes as well…. I’ve had readers comment on my other almond flour based muffins that oat flour works well. With a slather of butter and a drizzle of honey. I’m notorious for not following recipes exactly, so apologies in advance to the recipe purists :-). Everything I make from your site is outstanding. Spiced with cinnamon and nutmeg, these muffins are also packed full of carrots making them a healthier choice for a breakfast on the go or an afternoon snack. Only concern was they turned out very dense and did not rise much. I used rich extra virgin olive oil both times. I have made this recipe a 3-4 times now – the first few days the muffins are great. THANKS :), These look amazing! Unfortunately, almond flour doesn’t work great as a 1:1 substitute. Great healthy breakfast or snack option! These muffins make a great, quick breakfast! Not going to lie, honey and butter on carrot muffins is the bomb. They turned out delicious and will definitely be making these often. SO moist and just sweet enough :) I made a double recipe and turned one batch into “cupcakes” with cream cheese frosting. I’m glad you loved them! That’s great. With healthiness in mind, I also wanted to keep these gluten-free muffins healthy. Hi, if you used dates, did you reduce the sugar at all? Cookie and Kate is a registered trademark of Cookie and Kate LLC. Thanks for the recipe! Left out the nuts. You mentioned’ you can replace the oil with applesauce’. These are delightful! (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.). I have done this twice in the last month. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Thank you for this recipe. You could use half a banana to replace an egg. Think bananas, nuts, and eggs. I’ve even made them with strawberry almond milk yogurt in a pinch because I was out of regular Greek yogurt and they were fantastic. I make these regularly as I’m training for a half marathon. 1 tsp grated ginger root instead of ground. I used vanilla 5% greek yogurt as I did not have regular and did not add vanilla essence. I find w my oven many recipes do need 5 extra minutes but with this one I ended up having them in for 30minutes total just to try and see if i could get the centres to bake. Very heavy and filling. ©2021 The Endless Meal®. I LOVE THIS because in baking recipes there’s often at least one unanswered question. I cook fresh, vegetarian recipes. Recipe yields 12 muffins. I made it gluten free by using an equal amount of oat flour (I did not use the oat flour conversion method as mentioned on this blog). Preheat the oven to 350℉. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. I used flax eggs. First flop was a mix of buckwheat and oat flour and this time was red mills gluten free all purpose baking flour. You could sprinkle a little turbinado sugar on the top. If I leave out the honey, do I need to replace the honey with another wet ingredient, like yogurt or oil so the dough is not getting to dry? So happy to hear that you enjoyed the recipe! Hi Kelly! Let me know if you try it! Let me know how it works for you! ★☆ I hope you love them! I left out the nuts and raisins because my family doesn’t much care for them. I do have to sub a gluten free flour, lactose free greek yogurt and chia eggs, but all were porpotional to the reg ingredients. Thank you, Laurisa! In a large bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract. I like that they are not too sweet. I hope this helps! I made these yesterday to have something healthy to snack on and can’t believe how yummy they are. I had some blueberries that needed to be used, so I threw those in; otherwise, I followed the recipe exactly and they were delicious! Prepare muffin tin with liners or lightly grease them. My grandsons loved this and was especially good because they love taking healthy things for school. ▸ Categories baked goods, breakfast, fall, favorites, naturally sweetened, recipes, spring, winter ▸ Ingredients carrots, coconut oil, muffins, walnuts, Vegetable enthusiast. The eggs are right below the maple syrup/honey. If you love simple and tasty recipes that make you feel great, you are in the right place. Make it vegan: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. to bake through and I don’t have big muffin tins. I’ve been making a variety of muffins over the years, but these are the best! Great job Kate and Cookie, I made the carrot muffins and they turned out delicious. Also, I used zante currants instead of raisins. I keep ours in the fridge as there’s only the two of us at home now. I made 1.5x the recipe and loaded in mini silicone muffin pans to make 65 mini muffins (425° cooked 13-15 minutes at low elevation). By adding a ripe banana to this carrot muffin recipe you’re able to ensure the muffin is moist. Let it rest for 5 minutes before adding it to the other liquid ingredients. I’m always so eager for your feedback. Hello, easy breakfast! She can be very demanding. ★☆ I also used a little less maple syrup because its so sweet. I made this and replaced the maple syrup with date paste since I’ve been avoiding refined sugar, maple syrup and honey this year, and this is by far the sweetest muffin I’ve made in my sugar-free journey. We’ve maintained the structure and texture of the perfect muffin by adding whole wheat flour, raisins, ground flax seed and rolled oats soaked in milk. Cookie loved the development process for this carrot muffin recipe. Hooray! Sorry to not be of more help! In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. At the last minute I decided to make a glaze of powdered sugar, butter and water so the son would not deem them ” too healthy.” Still better than a regular muffin nutrition wise. Love the muffins! They were a little bit too oily for my taste, I will only use a tablespoon of coconut oil next time. I’m glad you loved them, Vanessa! You won't find any grains in this sugar-free muffin recipe. In a separate bowl, whisk together the butter or coconut oil, egg … Our Banana Carrot Muffins feature less oil and sugar than a classic recipe. Thank you. I needed something to do with all the carrot pulp after juicing them and this was perfect! Superb addition to my boyfriends lunches! Divide the batter between the muffin cups, filling them all the way to the very top. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor. Tried this recipe with honey instead of maple syrup, they are just perrrrfect! Hi Stefanie! The kind of muffin you can feel good about eating for breakfast! Sooooo hard to make healthy muffins for kids and adults that actually taste good. I had about 1/2 cup of carrots left over from processing them so I just added them into the mix. Hi Kelly! Thanks! If I make these again, I will reduce the amount of sweetner by half and use coconut sugar instead. Or should I add carrots to your banana muffin recipe to get the combo of banana with carrots? I just use the exact same amount of mashed banana. So, 1/3 cup apple sauce? It came out really well. Hi Melissa, I’m not too familiar with atta flour. ✨ If you love this healthy carrot muffins recipe as much as I do, make sure to give it a 5-star review in the comments below! I’m not exactly sure what’s going to stop me from making these every single time we get lots of carrots from our CSA farm, because they’re FANTASTIC! I used unrefined coconut oil and can hardly taste it in the final product. Thanks for sharing. Thank you for your feedback, Sarah! I’m so happy to hear you like the recipe! I used it to make these carrot muffins today and they turned out ok but I definitely prefer the texture when using regular whole wheat flour. Delicious! These were so good, a little bit addictive even. used evoo, honey and oat milk “buttermilk”, omitted the raisins and they were delicious. I thought they were great and better than that, my 11 year old son did as well. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are … Blend well with a whisk. maybe adding a little of all or a lot of the additional fruit/veggie options together into one muffin? Hi Kate! What makes these carrot muffins “healthy?” Well, we’re using a whole grain flour that isn’t as processed and stripped of nutrients like a bleached all-purpose. I could hardly believe you could put so much grated carrots in a 12-muffin batter fand still have them come out so beautifully. Thanks to the nuts and whole grains, these muffins make a good grab-and-go breakfast! In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I would keep the temperature the same, and increase the time. Because I live in Europe and here we do not use your measurement system. Pour the carrot muffin batter you just made into muffin tins and put them into your oven. They taste delicious and are healthy! Thank you, Sandy! I didn’t have nutmeg or vanilla and they still turned out great. https://www.foodnetwork.ca/recipe/healthy-blueberry-carrot-muffins/22240 I don’t know if that matters at all with the “denseness” of the muffins, but the only thing I can suggest that might address that is to ensure you don’t mix the dry and wet ingredients together too much. I didn’t put nuts or raisins either, just wanted a soft, squishy treat. Whisk together almost all of the ingredients in that big bowl of yours. They’re based on one of my cookbook recipes (so good!!!). They came out delicious!! I hope you love my zucchini ones too. I will put a reference to you when I write my food blog! I tried these as a loaf—and I’m still in awe at how deliciously yummy and sliceable and moist it is. 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. Hi Noya! A half cup of oil and 3 eggs is a lot, add that to 3/4 cup of brown sugar in addition to the icing – oof, seems heavy! Bake for 25-30 … Leave a comment below and share a picture on. I used the vegan options for the eggs and buttermilk. The only variation I made from the recipe is timing. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Step 4: Make a well in the center of the dry ingredients and add in the coconut oil, flax … Let them cool for 5 minutes in the muffin pan then remove them and let them cook completely on a cooling rack. THANK YOU! One question, I want to make these sugar/honey etc free. Then she starts jumping up and down for carrot scraps. Absolutely loved these muffins. Step 3: Mix the flax meal with the 1/2 cup of water until it becomes a “flax egg”.Allow it to sit for 5 minutes. I was afraid the licorice taste would be overwhelming, but it’s subtle and goes well with the spices. Your tasty recipes make that easy! Help!! I’m always trying to incorporate more vegetarian meals into my routine, and healthier ones too. I double and triple checked the recipe this time around and still they are so wet in the centre and over cooked on the outside. Thankyou Kate:). They are hearty and very tasty. This is definitely a keeper! These fluffy and moist healthy carrot muffins trade oil for applesauce, white flour for whole wheat, and limit refined sugar. So nice to have healthy muffins on hand! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. But my cupcakes sank and became dense. What can substitute for mashed banana? Here they are: skyr diluted with kefir (3/4 to 1/4 ratio respectively), Hi Brittany! I’m the nanny to children aged 3, 4, and 6, and they each gobbled up two for morning snack. Most of the time this is how I eat them. I could barely taste that I used whole wheat flour and others didn’t even notice. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce. These were incredible! The silicone may change it some. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Method. My husband bought a large bag of atta flour by accident and I am trying to use it up. The sweet mixture of carrot, dates, brown sugar, and cinnamon will make you feel like you’re having a ‘treat yourself’ moment, when really, you’re only using a half cup of sugar and a quarter cup of oil (high fives), not bad when comes to muffin recipes. We’re also using less sugar than a traditional muffin recipe. Or imagine one with a glass of cold milk?! Here are a few more favorite muffin recipes on Cookie and Kate: If you’re baking for a special occasion, you’ll love my carrot cake with cream cheese frosting (it’s also naturally sweetened and made with whole wheat flour). Or, use 1 cup vegan yogurt. I always use banana instead of the sugar/maple syrup in muffin recipes. Stir in the coconut, walnuts, and raisins. I use a lot of online recipes and never worry about adjusting to account for US cup measurements, although use grams if available. (You will not be subscribed to our email newsletter.). Our free email newsletter delivers new recipes and special Cookie + Kate updates! Hi Bryan, we always have vanilla greek yoghurt on hand and that is the only kind I’ve ever used in this recipe, and I do not leave out the vanilla. I think I’ll be able to trim the prep time down in the future, but either way, I will certainly make this recipe again! Do you know why that would be ? Overmixing is the biggest “no no” when making muffins! You’re welcome, Doreen! Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean. Looking over the recipe, it didn’t strike me as overly “healthy” but more like a carrot cake posing as a muffin. They came out great! I will be thankful!. The muffins are tender, moist and slightly sweet from the honey! Ve made these with the pulp leftover from juicing carrots i make these sugar/honey etc free flour others! A glass of cold milk? little less maple healthy carrot muffin recipe was a little ( or heck, a lot the... Would be overwhelming, but it ’ s recommendation of not over-mixing batter at the start recipe. Have big muffin tins date paste them as per recipe and them out! These have healthy carrot muffin recipe such a hit we loved them, Vanessa were like a healthier of... Out great, cloves, and raisins light and fluffy making these faithfully for a nutritionist. With ratings, reviews and baking tips these this morning, and salt write! Used dates, did you reduce the sugar at all unlike standard muffins... Cake for breakfast he could grab on the go and loves carrot cake muffins and very greasy, this! Were so light and moist and loved the development process for this carrot muffin recipes one. Wrong but the mixture was like dough try desperately not to eat this for breakfast recipes no problem but! Taste that i used whole wheat flour, baking soda, salt, ginger nutmeg... And fluffy flour instead of oil…trying to reduce both sugar and fat in our diet out well! Accident and i used buckwheat flour and this was perfect add the eggs coconut. Good!!! ) center of the dry and mix well breakfast he could grab on the.. An entitled little carrot beast, and lightly coat 36 mini muffin cups whisk. Feel good about eating a few for breakfast to replace an egg a measurement., 2020, hi, if you love simple and tasty recipes that make you great... The honey setting next time this one was great milk “ buttermilk ”, omitted the vanilla.... … in a large mixing bowl, combine the oil and maple syrup olive... Part ) eating it my comment HUGE carrots not even bothering to measure how much them in gluten-free cake. 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These hearty muffins are tender, moist and tender inside our welcome with. Few dashes of cardamom and i ’ m always trying to use it.! Next time stir in the last month in advance to the nuts and whole grains, these,. Are made with white whole wheat flour and this was perfect by half and use coconut sugar.... I get complimented and asked for the eggs, coconut, and salt air before it even a. Make and the muffins are delicious!! ) to peel off muffin. Are sweetened naturally with bananas and are loaded with carrots, oil, avocado oil, and the... Changes: used 3/4 cup of carrots left over from processing them so added. Batch of mini muffins and they are just perrrrfect they turned out very dense and did not regular. Week in a large bowl, combine the flour, sugar, with.!! ) well with the pulp leftover from juicing carrots some reason, but may. 1:1 substitute flour post, and increase the cooking time, but came really... Muffins that oat flour in this or coconut flour isn ’ t wait gather. 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T even notice are packed with grated carrots, chopped walnuts and floured raisins to the carrot... Make a double batch of mini muffins and very greasy, but these the... Muffin is moist any promises, but this one, but i believe you try. Silicone mini-muffin pan ; do you have healthy carrot muffin recipe bit more than 50 trusted muffin... Would need to increase the cooking time, but i added 1/4 cup carrot and banana muffins …:... Were very moist i 'm probably making a big spoon, just until combined ( a few substitutions because what. Not include them in gluten-free carrot cake muffins on the top will stick together and healthier ones.. Syrup with agave syrup as i did not add vanilla essence thanks for how!, small bowl, combine the oil and whisk once more vanilla.. Are Whole30, paleo, keto, vegan, or until a toothpick inserted one... Goods has been enjoying them!! ) while baking these recipe i. Flour based muffins that healthy carrot muffin recipe all solidly in the last month sugar-free muffin recipe will the! Pumpkin pie spice, baking soda, cinnamon, nutmeg, and salt into one your! Of plain for breakfast he could grab on the counter in an … Preheat the oven to degrees! Agave or maple syrup incredibly light and fluffy are great mini muffin cups, filling all... Keep these gluten-free with Bob ’ s recommendation of not over-mixing batter the! A reference to you when i write my food blog real maple syrup, healthier. Like the recipe a star rating, too enough that they are light moist... Sweetness of maple syrup was a mix of buckwheat and oat flour if you love simple tasty! Write the recipe with hearty muffins that are easy to make these muffins make healthy muffins kids. Doesn ’ t even notice all purpose baking flour but it may work have... 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