Healthy Carrot Muffin

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
30 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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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.

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Comments & Reviews

recipe Healthy Carrot Muffin
w flushing, NY 10-10-2009
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Amazingly Tasty!
Rated: 5 stars out of 5

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!Read more
recipe Healthy Carrot Muffin
SYLVIA San Jacinto, CA 09-27-2009
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The best healthy carrot muffin ever
Rated: 5 stars out of 5

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! Read more
recipe Healthy Carrot Muffin
Jacquie Norco, CA 09-20-2009
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THIS IS SO SIMPLE
Rated: 5 stars out of 5

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. Read more
recipe Healthy Carrot Muffin
Tiffany Cincinnati, OH 05-20-2009
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A big hit...and healthy!
Rated: 5 stars out of 5

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!Read more
recipe Healthy Carrot Muffin
Jolene Memphis, TN 05-12-2009
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YUM
Rated: 4 stars out of 5

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.Read more
recipe Healthy Carrot Muffin
Kristen Joliet, IL 01-15-2009
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Very Good!
Rated: 4 stars out of 5

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 againRead more