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Healthy Carrot Muffins Recipe

Healthy Carrot Muffins

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 21-30 of 59

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  • on January 27, 2010

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    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!!

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  • on January 16, 2010

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    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!

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  • on January 12, 2010

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    These muffins are extremely easy to make and they turn out wonderful. One helpful hint, use the fine grater when grating the carrots.

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  • on November 22, 2009

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    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.

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  • on October 10, 2009

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    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!

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  • on September 27, 2009

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    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!

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  • on September 20, 2009

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    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.

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  • on May 20, 2009

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    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!

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  • on May 12, 2009

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    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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  • on January 15, 2009

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    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 again

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