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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    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.
    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.
    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!
    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.
    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......
    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!
    These muffins are yummy! By far my favorite recipe for carrot muffins. You can also substitute zucchini for carrots. Heidi from BundlesOfHugs
    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.
    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!
    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 !
    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.
    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!
    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!
    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. :
    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.
    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.
    Easy,moist and delicious heart healthy what more could you ask for.
    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.  
    These muffins are so moist. The pineapple adds that extra juicy flavor! Delish!
    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.
    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.
    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!!
    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!
    These muffins are extremely easy to make and they turn out wonderful. One helpful hint, use the fine grater when grating the carrots.
    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.
    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!
    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!
    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.
    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!
    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.
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