Healthy Carrot Muffins

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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.

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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!

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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.

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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......

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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!

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These muffins are yummy! By far my favorite recipe for carrot muffins. You can also substitute zucchini for carrots. Heidi from BundlesOfHugs

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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.

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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!

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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 !

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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.