Healthy Carrot Muffins

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
12 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions

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.

Copyright 2005 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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
Delicious and SO moist! Followed other reviewers' suggestions and used 1/4 cup of oil and 1/2 cup of applesauce (instead of pineapple). Also used 2 TB of oat bran instead of wheat germ and used pumpkin pie spice in place of 1/2 of the cinnamon. Came out to 12 muffins exactly. Took about 25 minutes. item not reviewed by moderator and published
We really enjoyed these muffins. They were moist and flavorful and the whole family liked them for breakfast. The only change I made was to use 2 tsp of pumpkin pie spice rather than cinnamon to add the spiced flavor to the muffins and shredded a small apple instead of the crushed pineapple. I'm going to make them again tonight and sub applesauce for the oil. Overall, they are so simple and declicous, they will be reguarly made at my house! item not reviewed by moderator and published
These were so moist and delicious! I subbed no sugar applesauce instead of the oil. They took a bit longer to bake but were well worth the wait! item not reviewed by moderator and published
These muffins are delicious and moist. I only started baking last week. On the first try, I followed the exact recipe and they were very good (only I found that the recipe makes less than 12 muffins. Or they make 12 small ones On the second try, I added cashew nuts for texture, used 3/4c brown sugar. My brother already requested I make them again, only next time I make a carrot-raisin variant. : item not reviewed by moderator and published
I used a small apple that I shredded up with the carrots, and eliminated the pineapple, just because I didn't have it on hand. I only used about two tablespoons of oil and they were still so very moist from the apple and the carrot. I loved these, and so did my husband, who is not a big fan of sweet baked goods or carrots. item not reviewed by moderator and published
I also make these every week. It is the breakfast of choice in our house. Substitute a small individual serving of natural applesauce for the oil and it is even healthier. I also add a handful of toasted slivered almonds. item not reviewed by moderator and published
Easy,moist and delicious heart healthy what more could you ask for. item not reviewed by moderator and published
I make these every week. Delicious, moist and in high demand at our house. I usually add a handful of raisins or dried cranberries, or walnuts. They all work great. Wonderful aroma while cooking as well. item not reviewed by moderator and published
These muffins are so moist. The pineapple adds that extra juicy flavor! Delish! item not reviewed by moderator and published
There are a lot of ingredients but it's just a matter of measuring. They were easy. I added nutmeg and raisins and they are sooo good. Took them to a work potluck and people loved them. item not reviewed by moderator and published
I used the leftover pulp after juicing fresh carrots and beets....made for a fantasic, moist, delicious muffin with great texture...and my kids had no idea they were eating something healthy. item not reviewed by moderator and published
My 7-yr old daughter and I made these today. She doesn't eat carrots, but she thought these muffins were delish! I followed the recipe as is without any changes. They came out very moist. This recipe is definitely a keeper!! item not reviewed by moderator and published
These muffins are amazingly good!! The cinnamon gives great flavor and aroma. I will be making these on a regular basis as a great snack for my kids, and myself, as well. =) I used applesauce instead of pineapple, just because I didn't have any on hand and they are SUPER moist! Also, I used 1 cup of white sugar instead of 2/3 brown. So I won't call them healthy exactly, but definitely on the healthy side. You really should try these. However you choose to tweek them is up to you. Enjoy! item not reviewed by moderator and published
These muffins are extremely easy to make and they turn out wonderful. One helpful hint, use the fine grater when grating the carrots. item not reviewed by moderator and published
My 2 and half year olf daughter loves these muffins, and I can rest assured they are lower in fat, sugar and are healthy! She's a picky eater so if I can get one of these in her in the morning or at snack time it's great. Also a great snack before bedtime. item not reviewed by moderator and published
I've only started baking recently. So far, this is the best muffin that I've made so far. People are asking for seconds! I did modify some of the recipe to match my taste. 1/2 C. of brown sugar instead of 3/4, 1/4 C. of Veg. Oil instead of 1/3, added 1/4 C of apple sauce. Because I added apple sauce for the moisture I had to up the ante for the flour, whichever you choose whether it's APF or Wheat make sure you add extra 1/4 C of flour. The pureed the pineapple. With so much liquids I should have baked it for 35 min. I also didn't tell some of them that it was healthy! Hah! item not reviewed by moderator and published
I just made these tonight and they were delicious. Almost as good as the real thing. I used whole wheat pastry flour which made them even better. The texture is more tender than the regular whole wheat flour. I froze some muffins for later but I doubt they will last that long as they were simply devine. Can't wait for tomorrow morning so I could have one with my coffee. This recipe is a keeper! item not reviewed by moderator and published
This is best chicken recipe ever and so simple I followed the recipe but I started off putting it on the grill for 30minutes and finished it in the oven for 45min it gave it a smokey taste. item not reviewed by moderator and published
These muffins are like eating carrot cake for breakfast...guilt free! I swapped the amount of AP and whole wheat flour as did several of the other reviewers. They were still great and didn't have that heavy whole grain taste. Next time, i am going to try even more whole grain. I also lowered the sugar from 2/3 cup to 1/2 cup. It was plenty sweet for my family and I, though I imagine some of that depends on the sweetness of your carrots and pineapple. Mine only took 25 minutes to bake, so I would definitely keep a close eye on them - I think overbaking may be the downfall of these muffins...making them dry and overly dense. So good, and healthy too. A new favorite in my house! item not reviewed by moderator and published
these are great...added a little buttermilk with the oil. also added pecans and will prob add raisins next time too. they seem to need a little more sugar so i topped them with raw sugar before baking and they turned out great. they are good with butter and honey or cream cheese. item not reviewed by moderator and published
These were very good. I made a few alterations though, I added 1.5 t of orange zest and I only had about 1 t of cinnamon left in the jar so I added 1/2 t of nutmeg also. I didn't have canned crushed pineapple but I had frozen pineapple so I thawed it and pureed it in the food processor. Also, instead of adding 1/3 C of oil I reduced it to 1/4 C and also added 1/4 C of unsweetened applesauce. They were very moist and delicious. I made them into 6 large muffins and they baked for about 55 minutes. I also topped them with roughly chopped walnuts before baking. These are great and pretty healthy as far as muffins go. I will definately make them again item not reviewed by moderator and published
very moist and DELICIOUS! I just made my first batch of them- I only used 1c grated carrots and substituted more pineapple for the other cup. Next I'm going to try leaving the juice with the pineapple to add more of that flavor, and also add silvered almonds. This is a keeper! item not reviewed by moderator and published
We live in the Colorado mountains at 8,200 foot elevation, and baking is an immense challenge. Muffins are not as difficult as cakes for instance, but I made a couple small changes suggested by my high altitude cookbook. They were moist and flavorful. I'm going to make a full size recipe to keep some in the freezer! item not reviewed by moderator and published
I didn't have wheat germ and used ground flaxseed instead; omitted the crushed pineapple but added raisins. Turned out great. Moist muffins - great for breakfast on the run. item not reviewed by moderator and published
Quick recipe with great flavor. item not reviewed by moderator and published
This is an easy and satisfying recipe! At first I got nervous because the batter seemed so dry and thick, but was relieved to see when I added the pineapple (which i pureed in a blender to avoid big chunks) that it seemed just right. Best of all, you don't need an electric mixer! I'm only giving it 4 stars though, because I changed the recipe a bit to make it even more healthy and (I hope) a little more flavorful. First, I switched the proportions of the whole wheat flour and the all purpose flour. I didn't have any wheat germ on hand so I just replaced it with more whole wheat flour. I reduced the sugar from 2/3 c. to 1/2 cup. By the way, I also had some muscovado sugar on hand so I used that instead of brown sugar for a slightly richer taste. I replaced half the oil with canned mango puree (though I'm pretty sure you could also use extra pineapple or applesauce). I also pretty liberally sprinkled in some ginger powder and nutmeg in addition to the cinnamon. Since I forgot to pick up extra cupcake liners, I made 1 batch as muffins and for a second batch I used a loaf pan (one of those silicone ones, which are great by the way) and just reduced the temperature to 325. They came out great! I think replacing the oil with extra juice was good enough to compensate for the sugar I cut out (and if it wasn't, I made some white chocolate cream cheese frosting as a fail-safe - so people just iced their own depending on their sweetness preference/concern for calories). The extra spices really added a more complex flavor as well. I can taste the nuttiness of the wheat flour as well, and the flavor of the wheat and spices leaves a pleasant aftertaste. The muffin is quite heavy (perhaps because of the extra wheat flour), but I actually prefer it that way because a small muffin is quite filling. These are a great satisfying breakfast or snack for someone on the go! item not reviewed by moderator and published
Wow, these were bad. I had been looking for a new carrot muffin and this was certainly not the right one. Threw them all away. item not reviewed by moderator and published
They were easy to make. I used applesauce instead of pineapple. They were perfectly cooked in 23 minutes. They did not take 30 minutes in my oven. My six year old picky eater likes them. I will make then again. item not reviewed by moderator and published
These muffins were suprisingly delicious, easy to make and made perfect school snacks. I omitted the pinapple, however. Yum!!! item not reviewed by moderator and published
It taste great to be a healthy muffin. Would like to see more recipes like this one. item not reviewed by moderator and published
I wanted to make a healthy treat for my 20 month old little boy. He doesn't eat carrots very well, so I was hoping to find a good healthy carrot muffin. Sure enough, it was right there on food network. I didn't expect it to turn out very well, because I tried making a fruity cooky once and it was horrible. But to my surprise, they were moist, and absolutely delicious! MY husband even loved them. I ended up making a nother batch right away because they only made 10 large muffins. Try these muffins and you will not be dissappointed!!!!! item not reviewed by moderator and published
I decided to bake some healthy muffins and found this recipe. Halfway through I started to get worried that the batter was too thick, unltill I added the carrots and pineapple. In the end, the turned out PERFECT and the taste was unbelievable! I just ate two, warm from the oven, with no toppings. You don't need it! Healthy and tastey, who would have though? YUM! item not reviewed by moderator and published
I love muffins, and finding and trying this recipe hit the spot. It's easy, not too many ingredients and it taste just great. I'd like to know how many calories though. item not reviewed by moderator and published
These were a breeze to make and are pretty yummy given they are very healthy. I used applesauce instead of pinapple as the other reviewers suggested. I may add more cinnamon next time I make the recipe. item not reviewed by moderator and published
little dry item not reviewed by moderator and published
These were splendid and easy and made a lot. I took some mini muffins to a party, but should never have told the guests they were "healthy muffins" because that made them apprehensive. On the other hand, my dad loved them and asked for more. I think this will become a standard recipe for me. item not reviewed by moderator and published
I make these muffins in larger tins and add walnuts. These are easy to make often for breakfast and lunch. Freeze the uneaten and wrap in foil to reheat. It's as if you took them right out of the oven. item not reviewed by moderator and published
We enjoyed this. It was a great way to have a tasty healthy breakfast for both myself and my kids. item not reviewed by moderator and published
I have made these several times and everyone goes nuts for them, except for the people who don't believe that a vegetable should be made into a muffin. They don't know what they're missing, cause these are great and guilt free! item not reviewed by moderator and published
I made these as a way to get my 16-month-old twins sons to eat a vegetable. They actually liked them. I was so happy. I think I will use applesauce next time, instead of pineapple. I don't think any of us liked the chunks. item not reviewed by moderator and published
This cupcakes are absolutely delicious, they are so, that my husband doesn't like carrots and he didn't even noticed when he tried them. it has everything you want in a recipe: Little equipment to use, great healthy ingredients, cooks fast, taste great, you can give them to anyone and you can have them as breakfast and/or midday or midnight snack. It also helps when you are on a diet, you get to satisfy your sweet tooth, and still be within your boundaries. I suggest youtry them with ice cold milk. yum-yum item not reviewed by moderator and published
This is a very easy recipe. The apple sauce helped make the muffins moist. Very tasty. I could eat them all, but of course, I am watching my weight. item not reviewed by moderator and published
The best ever! The only thing I changed was the pineapple, which I don't usually like. I substituted applesauce (which a lot of other recipes use for moistness). Came out great! Thumbs up! item not reviewed by moderator and published
These were good overall. I think they need more spice, I may add some nutmeg & cloves next time I make them. I also used all whole wheat flour and that worked fine. My kids (ages 2 & 4) loved them and it may be the only way I'll ever get my 4 year old to eat carrots. It's a fun & relatively healthy breakfast option for kids, and they think it's a treat. item not reviewed by moderator and published
i was amazed how good these tasted, and were healthy at the same time. my sister asks if i have them in the house, every time she visits. sent the recipe to my parents- and they loved it too!! item not reviewed by moderator and published
I am a muffin fanatic and this is one of the best recipes I have ever made. It is moist, sweet, heathy, and absolutly wonderful. Thanks Food Network! item not reviewed by moderator and published
Wonderful recipe. Easy and healthy. YUM item not reviewed by moderator and published
i thought this recipe was great, and the two people i shared the results with agreed. it's a simple recipe and you don't feel guilty eating it. item not reviewed by moderator and published
i am sory but it was grosse! item not reviewed by moderator and published
I didn't try these, but I baked them as a healthy breakfast option for my 22 month old, and she loved them! item not reviewed by moderator and published

This recipe is featured in:

Holiday Baking & Dessert Recipes