Healthy Carrot Muffins

Total Time:
45 min
15 min
30 min

12 servings

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup dark brown sugar
  • 2 tablespoons wheat germ
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch fine salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 4 medium carrots, grated (about 2 cups)
  • 1/2 cup canned crushed pineapple, drained
  • Special equipment: 12 cup muffin tin and paper liners

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.

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4.4 60
I have to give these a 1. I make muffins a lot and these missed for me. Too much vanilla. Mine didn't rise and were too sweet. Maybe my pineapple? At any rate, I'll move on to another recipe. item not reviewed by moderator and published
I have made these several times for myself, my 1 year old son and his little friends and their moms. They are delicious! Modifications I made: use all AP flour or use AP and graham flour. I think flax flour would work as well. Cut the sugar way down -- last time I used 1/4 cup + a couple of tsp of brown sugar. Plenty sweet. Instead of the pineapple, I use 1/2c unsweetened apple sauce. I bake for 22 minutes. These are in my go-to repertoire and I have passed the recipe with my modifications onto a few friends. Healthy and delish! A keeper for sure. item not reviewed by moderator and published
These muffins were delicious! I did make a few minor adjustments though. I reduced the sugar to 1/2 cup and used light brown sugar because that's what I had on hand. Also, I did not add the pineapple and only needed to bake them for 15 minutes until they tested done. This recipe only yielded 11 smallish muffins for me (but this may have been because I didn't add the pineapple. I love the abundance of carrots in these muffins. They were perfectly moist (would have been way dry though if I didn't check after 15 minutes and had the perfect sweetness (although I did cut the sugar. Very easy to make too! item not reviewed by moderator and published
My muffins turned out excellent! However, I have to give 4 stars because I didn't use the pineapple. I'm a vegetarian, so I like to boost my recipes with extra protein whenever possible, so I used quinoa flour instead of whole wheat and added walnuts and flaxseeds for the extra omega-3s. The muffins were delicious and my boyfriend who is not a carrot cake fan even liked them a lot. item not reviewed by moderator and published
This is good, not fantastic.....I didn't love the combo of the pineapple and carrot......made it taste very fruity sweet in a one dimensional way....there are better recipes out there where you can make your own substitutions for WW flour and apple sauce and it will come out better...... item not reviewed by moderator and published
This recipe is horrible. Way too much cinnamon, mealy, bland. My kids are great eaters and will try anything and they couldnt stomach these. I followed the recipe exactly. Don't waste your ingredients on this recipe! item not reviewed by moderator and published
These muffins are yummy! By far my favorite recipe for carrot muffins. You can also substitute zucchini for carrots. Heidi from BundlesOfHugs item not reviewed by moderator and published
This probably isn't a bad recipe, but I think 1 tablespoon of vanilla is a bit much. I should have listened to my instinct and gone with 1 teaspoon. item not reviewed by moderator and published
For all you juicers out there...these muffins are the most excellent way to utilize ALL that wonderfully healthy fiber in the discarded pulp. I juice every morning and I always juice my apples and carrots first. Then I store my pulp in an airtight container in the fridge. By the end of the week, I have enough to make 1-2 batches of muffins every weekend - for breakfast and healthy snacks all week long. This carrot pulp is far better than the store-bought shredded carrots. You will find that the color remains bright orange! Organic, fresh and untouched. With the apple pulp mixed in, the muffins have a wonderfully sweet and fruity flavor. They're excellent! item not reviewed by moderator and published
These muffins are really well balanced. They are healthy and yet able to retain moistness. I am learning to try the Food Network Kitchen recipes . They are so good ! So, I would suggest people give their recipes a try because they are proving to be as good as the individual chefs on Food Network. At first, I only went to the chefs I was familiar with . So glad I started trying the recipes from Food Network Kitchens ! Thanks to all of you !You are great ! item not reviewed by moderator and published

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