Stir in the flour, baking soda, … One note: if you use only walnuts (or raisins) I’d recommend using 3/4 cup. ▸ Categories baked goods, breakfast, fall, favorites, naturally sweetened, recipes, spring, winter ▸ Ingredients carrots, coconut oil, muffins, walnuts, Vegetable enthusiast. I cook fresh, vegetarian recipes. Freeze leftover muffins for up to 3 months. I’m excited these have been such a hit for you, Kirstin! I keep ours in the fridge as there’s only the two of us at home now. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Bake for 20 minutes. Good Food DealGet 40% off when you adopt a Pomora olive tree. I’m sorry they took so long, Lauren! Because I live in Europe and here we do not use your measurement system. The flavour and taste is amazing. Great job Kate and Cookie, I made the carrot muffins and they turned out delicious. I swear, she can hear it slice through the air before it even touches a carrot. Time-wise and/or temperature-wise? to bake through and I don’t have big muffin tins. Gently stir … My daughter and I just made these and they are fab! Thanks for getting back to me. I’ve made this so many times since I’ve found this recipe. 1 tsp grated ginger root instead of ground. https://www.nhs.uk/change4life/recipes/carrot-and-courgette-muffins The secret to this Applesauce Healthy Carrot Cake Muffins recipe is the heavy hand on the spices, a few coconut flakes, a touch of coconut oil to make them moist and of course the applesauce! Coconut flour isn’t a great flour substitute. Your ingredients list does not mention eggs but the instructions do. These were amaaaaaazing. Hi Sonal! Love these as muffins. That is if they make it to the freezer. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Let me know if you try it! Protein-rich Greek yogurt replaces sour cream. Thanks so much for sharing this recipe! Make it dairy free: See buttermilk option above. Did anyone else find this? Easy peasy! If so, what temperature should I bake at? Help!! I live in Australia and simply measure a cup as our standard cup (which is the same as Europe I believe) and it works out absolutely fine. Or, use 1 cup vegan yogurt. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! I can’t wait to gather all the ingredients and make them again. I understand! I love this one, but I added a couple of tweaks. I’m excited you think these ones are the best, Anne. I made these this morning, and they were such a hit! Thanks Cookie and Kate. Hi Kelly! I haven’t tried it, but I believe you could. Sprinkle the tops of the muffins with turbinado sugar. I also like the healthy blueberry muffins. *Carrot grating tips: You can grate the carrots by hand, or for an easier option, use the grating attachment on your food processor. Any luck turning these into a loaf? I will be thankful!. I was a little short on carrots; I only had 1 3/4 cups of carrots. I left out the raisins and walnut and nutmeg ( couldn’t find it) and I used regular whole wheat flour. Can I substitute the white whole wheat flour for blanched almond flour? Great for breakfast, snack or a dessert! I could barely taste that I used whole wheat flour and others didn’t even notice. These muffins make a great, quick breakfast! And for sweetener, what would be the amount of monk fruit sugar? Hi Melissa, I’m not too familiar with atta flour. In a separate bowl add the spelt flour, almond flour, cinnamon, ginger, and baking soda. I made these muffins pretty much following the recipe except I didn’t have any yogurt so substituted sour cream. I could hardly believe you could put so much grated carrots in a 12-muffin batter fand still have them come out so beautifully. Thanks to the nuts and whole grains, these muffins make a good grab-and-go breakfast! In muffin form. Make it vegan: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. https://www.eatingwell.com/recipe/278017/healthy-carrot-cake-muffins Do you know why that would be ? Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. I can’t make any promises, but I do love to hear what readers want to see. I appreciate your review. Only concern was they turned out very dense and did not rise much. I used rich extra virgin olive oil both times. Healthy Carrot Muffins with Applesauce let you enjoy carrot cake for breakfast! Thank you! These hearty muffins are packed with grated carrots, walnuts and raisins. I skipped the raisins. Thank you for sharing, Reem! I tried them as per recipe and them came out really good. Choose the type of message you'd like to post. Divide the batter evenly between the 12 muffin cups. So yummy! Hi! Made them 2x so far. I make these regularly as I’m training for a half marathon. How to make healthy Carrot Muffins: If you’d like to make a few ingredient swaps to make these muffins “healthy” you can do any of the following: Reduce the sugar to 1/2 cup; Use a heart healthy … Hi Jecky, I’m sorry for the frustration, but since the U.S. uses different measurements that is my standard. Also mix in the nuts and sultanas. How to Make Healthy Carrot Muffins From Scratch. Melt the margarine in the microwave. I’ve been making a variety of muffins over the years, but these are the best! Although, I’m not sure how much. I made these with the pulp leftover from juicing carrots! These Healthy Carrot Oatmeal Muffins are full of carrots, pecans, coconut and pineapple. Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. I love your recipes and recommend them to friends all the time and I see this one has great reviews at well so I’m just at a lose for what I’m doing wrong. Preheat the oven to 200C/gas mark 6/fan 180C. You could use half a banana to replace an egg. maybe adding a little of all or a lot of the additional fruit/veggie options together into one muffin? Kate, I really enjoy your blog. My 21 month old loves it. Can you make this as a loaf instead of muffins? Mine are taking far longer than 16 minutes Healthy carrot muffins will stay fresh in the fridge for up to 1 week. I’ve made these muffins twice in the last week and they’ve been a hit! Dog lover. I just replaced half the maple syrup with agave syrup as I’m on a low GI diet. Cranberries instead of raisins.. not a raisin fan I used unrefined coconut oil and can hardly taste it in the final product. Don’t know why. If you made the recipe, please choose a star rating, too. I was afraid the licorice taste would be overwhelming, but it’s subtle and goes well with the spices. I used the vegan options for the eggs and buttermilk. Thank you for sharing this recipe! https://amyshealthybaking.com/blog/2017/03/14/carrot-cake-mini-muffins 1 ¾ cups white whole wheat flour or regular whole wheat flour Hi Melissa! Hi Erin, I’m so sorry to hear that. Check out my post on oat flour for my tips! i substituted the Greek yogurt for 1 cup of mashed ripe bananas and it was delicious! I made these gluten-free with Bob’s Red Mill 1:1 Baking Flour and they are delish. We often mix honey and maple syrup together and they taste great with seeds on top too. See our, Please let me know how it turned out for you! How would one add bananas to this recipe? I used vanilla 5% greek yogurt as I did not have regular and did not add vanilla essence. I tired this recipe today. They are hearty and very tasty. They taste delicious and are healthy! This vegan muffin recipe … My family loves these muffins! These came out great! The muffins are tender, moist and slightly sweet from the honey! Loved these muffins they taste wholesome and were so light and fluffy! In a large bowl whisk the egg, applesauce, honey, butter, and vanilla. See more ideas about Recipes, Food, Carrot muffins. It came out really well. Now stir in … Cool before slicing! You should be able to decrease the time by half, keeping the same temperature. ***Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. By the way, I’ve made your healthy apple, zucchini and banana muffins too, and I would rate them all with five stars! I’ve even made them with strawberry almond milk yogurt in a pinch because I was out of regular Greek yogurt and they were fantastic. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Thanks for the recipe! Patsy Jamieson Source: EatingWell Magazine, September/October 1996 They keep for 5 days easily. Flavor your cream cheese frosting with either vanilla, cinnamon, or orange zest. While Banana Carrot Muffins are easy to make, there are a few key tips to make them spot on.. Shred your own carrots. Combine the carrots, sugar and margarine in a bowl. ), the coconut oil needed to melt, and same with my raw honey (which had mostly crystallized). The eggs are right below the maple syrup/honey. I made this and replaced the maple syrup with date paste since I’ve been avoiding refined sugar, maple syrup and honey this year, and this is by far the sweetest muffin I’ve made in my sugar-free journey. They taste fantastic, too, of course. Add/changing ingredients can impact the entire recipe. Very satisfying – and thank you for adding the variation section. Mine turned out moist and delicious :), It is seriously good. Thankyou Kate:). I had some blueberries that needed to be used, so I threw those in; otherwise, I followed the recipe exactly and they were delicious! 2nd time I made these! Love these muffins! Hi Jamie! I found it by searching for “carrot muffins”. Hi Megan, I don’t have any plans currently to make that kind of muffin. Definitely making them again! Freeze leftover muffins for up to 3 months. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout. Healthy Carrot Cake Muffins sweetened with applesauce and maple syrup. I think I would start those steps in motion at the start of recipe next time. A simple dairy free and healthy recipe for Carrot Muffins! I’m notorious for not following recipes exactly, so apologies in advance to the recipe purists :-). Hello! I was really enjoying your individual healthy muffins… but was wondering if we could combine them a bit m ofe to make a super food muffin? Place the muffin tin on a cooling rack to cool. I didn’t have nutmeg or vanilla and they still turned out great. More about Cookie and Kate », Follow us! Delicious! Mini muffins made with carrots and raisins are a fantastic way to get picky kids to eat their veggies and are a perfect breakfast on-the-go. But the real high point of these applesauce carrot muffins are they don’t taste healthy. Recipe by: Norma MacMillan Wholemeal Carrot Cake Muffins 38 reviews . Let me know how it works for you! Hi, if you used dates, did you reduce the sugar at all? Used pecans, as we don’t eat walnuts. They have lots of texture, yet they’re still light and fluffy. Real maple syrup replaces refined sugar, so these muffins are naturally sweetened. The maple syrup was a little too sweet for me to want to eat this for breakfast. Bonus because my toddlers love them! It provides extra moisture to the muffins … Absolutely amazing!! Thanks ! Healthy Carrot Cake Muffins Tales From The Kitchen Shed cinnamon, milk, carrots, apples, eggs, salt, bicarbonate of soda and 13 more Carrot-Quinoa Muffins Entering Vegan Territory Perfect for a grab’n go breakfast or afternoon snack! Just made it today. Thank you for sharing. We’ve been making these faithfully for a few months now. It should not be considered a substitute for a professional nutritionist’s advice. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. It also made more like 16 muffins for me. Healthy gluten free carrot cake muffins made with almond flour and coconut flour. What am I doing wrong? I’m happy you enjoyed them. Thank you for taking the time to review. Easy to make and everyone will love them. less fat. I made these for my 8 month old and he LOVES them. You’re welcome, Doreen! I assume 2 eggs are needed? Add the eggs and beat well, then add the yogurt and vanilla and mix well. I’ve baked them all many times and I will continue to do so, and therefore, I will apply your response to this question about the carrot muffin recipe modification to all the other muffin recipes as well…. These are delightful! I’m delighted you are enjoying so many recipes. Yes, grab your whole carrots and shred them yourself. Hey! I hope this helps! They took much longer to cook than anticipated for some reason, but came out perfectly. Unfortunately, almond flour doesn’t work great as a 1:1 substitute. Fan 1 tsp grated ginger root instead of raisins the nuts and whole grains, these muffins taste! They don ’ t taste healthy Follow us a full fat 5 % Greek Fage yogurt to keep him till! Baking flour and are ultra-healthy muffin after supper last night carrot OATMEAL muffins perfect... 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