Photo: Healthy Carrot Muffins Recipe
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.
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 59 reviews
By GardenKat
Los Gatos, CA
on October 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By rellishedcuisine
on August 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By TeachyL
on August 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 59 reviews