Healthy Carrot Muffin

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

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
Chelley Santa Rosa, CA 01-28-2010
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+ texture, moist, delicious
Rated: 4 stars out of 5

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.Read more
recipe Healthy Carrot Muffin
ELIZABETH Colorado Springs, CO 01-27-2010
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The Best Carrot Muffins!!
Rated: 5 stars out of 5

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!! Read more
recipe Healthy Carrot Muffin
Stacey Colorado Springs, CO 01-16-2010
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Oooh sooo good!!
Rated: 5 stars out of 5

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!Read more
recipe Healthy Carrot Muffin
Calvin Lexington, KY 01-12-2010
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Delicious!
Rated: 5 stars out of 5

These muffins are extremely easy to make and they turn out wonderful. One helpful hint, use the fine grater when grating the... carrots.Read more
recipe Healthy Carrot Muffin
Tammy Woodbridge, VA 11-22-2009
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Great for kids!
Rated: 5 stars out of 5

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.Read more
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