Delicious bakery-style muffins that taste like coconut-kissed carrot cake! If you decide to give it a try, I’d love to know how it went/ baking times , Blimey these are delicious. Add olive oil, eggs and shredded carrots and combine using hand beaters. Also added chopped dates and cut sugar back to 2/3 c. I’ll be making these again and again! Also, I used Bobs GF 1:1 Baking Flour, and I omitted the coconut (my kids dont like it). From Canada where room temperature is definitely solid coconut oil! Instructions. That’s one of my favorite parts <3 That's a great tip for melting coconut oil! They are perfect for my 32 year old daughter who “hates breakfast” but desperately needs to eat it. You can feel good about serving your family and friends these because we’re using ingredients like unsweetened apple sauce and greek yogurt. I used paper liners & when I took them out of the muffin tin there was alot of oil at the bottom. I love coconut oil too! Let me know how it goes! Just made these, awesome recipe…live how light they are. I brought my dear friend and neighbor, Jacy, Macadamia nuts from my recent trip to Hawaii. a healthy treat that meets the needs of even picky little eaters! Would be great if you could please help. As the muffins cool, they will be easier to remove from the pan without breaking them. carotte cake sans gluten et sans lactose Ofengemüse: Gebackene Süßkartoffel mit Quinoa-Salat und Lach… Dieta do metabolismo rápido faz perder até 10 quilos em 28 d… No one else’s review mentions anything about it. I made them with canola oil. Thank YOU! Super Moist is exactly the right name. Thanks for taking the time to come back and comment. , Im swapping out sugar for sucanat and using coconut milk yogurt instead of regular dairy yogurt, since I dont use dairy. Aren’t those raw oats the best? I doubled the recipe and used 1 cup coconut flour and pumpkin seeds instead of nuts for my 4 year old daughter to take to school. I am unable to find shredded sweetened coconut. It shouldn’t make a huge difference in taste. Thanks for sharing and all your kind words! She asked me this morning “Mom, do you have more carrots to make these again? Omg I love this recipe, the base recipe you can use to make any other kind of muffins. I used apple/blueberry unsweetened applesauce as I did not have any regular applesauce. Love that the muffin top pan makes healthy ‘cookies’ for the kiddos! You can make a batch and store it. Used 1 cup whole wheat flour and 1 cup oatmeal flour. If it’s solid just measure out the 3/4 cup and zap it in the microwave for a few seconds until it becomes liquid. Use 10 tablespoons instead of the 3/4 cup. Good luck! Wow, macadamia nuts sound like they would be absolutely amazing in these muffins! To freeze, wrap unfrosted muffins tightly in plastic wrap or foil; freeze for up to 3 months. Thank you! The nutritional information is as follows: These are delicious! ” (she hates carrots!). And my husband and I can put them along side our health drink for a breakfast that’s fast and healthy. I saw the recipe clearly and indicates 3 large eggs. I used pecans because it was what I had and separated my eggs, using only the whites but, other than that, I stayed true to the recipe. I am eating more cocount oil, whole grains and veggies, so this is perfect! Gently stir in the grated Directions. While looking for a carrot cake muffin recipe I came across yours. And I absolutely love, going to try it out tomorrow!!! That’s what I did for these muffins. Great for breakfast and kids love them! Other than the oil issue, they taste great! But muffins like these healthy carrot cake muffins have a special place in my heart. Hi Delia, Pingback: 16 Healthy Carrot Cake Recipes | Skinny Mom – Site name, I’ve been searching for a healthy carrot cake-like muffin recipe. Mmmmm. If I dont have a mixer can I still make these? all time fav. =). Would love to see the changes! Thanks for the recipe, I’ll be making it again. EatingWell examines the barriers to getting healthy food and what is being done to help. Sometimes you just want to grab a whisk and do it the old fashioned way while you’re standing there lost in thought or in my case binge listening to podcasts. Ajouter les carottes rappées finement ainsi que … Step 4: Make a well in the center of the dry ingredients and add in the coconut oil, flax … This is a carrot cake recipe you are going to use for years. I also found the 2/3 cup of coconut oil to produce a greasy muffin. I will say though, that the flavor will be a little different than using the apple sauce. These healthy carrot cake muffins are perfect for breakfast or a clean eating dessert! These muffins were amazing! Thanks so much for taking the time to post this recipe, it turned out really great! I live in Michigan so I know what you mean! Nutritional facts are for 1/16th of the recipe using ⅔ cup coconut oil. Storing - Carrot cake muffins can be stored in an airtight container at room temperature for up to 3 days.Alternatively, they can be frozen for up to 3 months.Allow to defrost at room temperature before consuming. Would you mind coming up with a gluten free muffin too? If the answer is yes, then this vegan carrot cake muffin recipe has your name written all over it! Sprinkle half the oats on the liners, set aside. I replaced the flour with sprouted wheat flour and raisins with dried cranberries as i didnt have the other ingredients. One batch makes 12-14 depending on how much you fill the muffin cups. 2. Can you help me, after all these years? They’ll harden a little if stored that way, but a quick zap in the microwave makes them nice and fresh again! She also substituted garbanzo flour (yes, she has a grinder), which increased the protein, as well as made it a little less “gluten-ey” for those that have to watch such things. The pecans sound delicious! Be it chocolate, lemon, blueberry, or banana. I like the idea of a healthy carrot cake muffin, as most carrot cake recipe call for quite a lot of sugar and butter. If you use the cake mix, yogurt, and water, the recipe won’t be moist. Combine well with a spatula or whisk. Can I please have the nutritional information please Thankyou x, Hi Amiee, Made these yesterday – delish! Many vegan recipes call for flax eggs. 5 grams of protein The ingredients are simple but the part that makes them special, I think, are the spices. Of course you can! I’m so glad you’re enjoying this carrot cake muffin recipe, Carol! In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt. Sooooooo yummy! Stir until well combined. Ingredients 3/4 cup sugar 1 cup vegetable oil 4 eggs 1 cup white flour 1 cup whole wheat flour 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 2 cups … Preheat oven to 350 and line a muffin tin with 12 muffin liners In stand mixer cream together margarine with sugars until light and fluffy. It’s been 3 years since I originally posted this recipe and it was time we updated the pictures. Carrot cake is usually best on the day of or the day after baking. Haha. While I consider myself more of a cook than a baker, I love making muffins (and pie, but that’s another story).Muffins are one of the first things I ever made by … When I make these carrot cake oatmeal muffins for toddlers, I like to make them mini muffin … Mixture will be gritty and thin. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . I found this recipe off a simple google search for muffins, and I am beyond pleased. You will have to beat the ingredients for longer than the directions say but the results should be just the same! And no, I can never eat just one! ? Made a few extra because of the bulk so will share w/ neighbor who gave me the plums. 2nd time I have made these awesome muffins I Love this recipe!!! Just made the muffins & they are very good, the only problem is that they seem to be very greasy at the bottom. The flavor of these muffins is so warm and delicious. Big hit with everyone. They’re soft, fluffy and not a dry crumb in sight. I haven’t heard of this happening before so i’m assuming it something as simple as your leavening may have expired? So easy, healthy, and delicious! 2019 - Découvrez le tableau "muffin" de line mercier sur Pinterest. I’m so glad you enjoyed the oatmeal on top, Elizabeth – that’s my favorite part! You’re packin’ these muffins with 2 cups of shredded carrots + tons of crunchy goodness and i’m telling you, they pair beautifully with a cup of coffee in the morning. … Used only honey (less then 1 cup) and no sugar. So good! I wouldn’t be surprised if I found a few crumbs around the keyboard later. I just made these with sunflower oil, cranberries instead of raisins and chic chips instead of the nuts as they are for my daughter’s classmates for her birthday tomorrow. These muffins look so tasty. Good luck! thanks for this great recipe! It seems like it might just be too much flour (since you mentioned the batter was really thick.) Never thought of that. ), Hi Cheryl, I can’t find any whole wheat flour in the grocery. Line 12 muffin cups with paper liners or butter the cavities. Serving Size: 1 mini muffin. For some reason the carrots turned green by the next day. The way the heat radiates out of the paper lining. I also didn’t have ginger powder so I had to leave that out. Make it ahead of time. A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Well, it was a hit!!! https://www.morganmanagesmommyhood.com/healthy-carrot-muffins I did add 1/2 Tbsp more cream cheese bc I wanted more of that flavor. *runs through the kitchen squealing* So fluffy!!!! Add the eggs, one at a time, beating well after each addition. Straight forward and super simple too. In a large bowl with a whisk, hand mixer, or stand mixer, on medium speed, combine the brown sugar and oil. Since the recipe makes 16 muffins and I don’t like baking partial pans – I filled my 12 muffin pan and (1) 3″x5″ mini loaf pan – both delish and great texture – the loaf pan took an extra 10-12 mins. Nutrition Facts. These are awesome! Going to share these, thank you so much! =). Healthy Carrot cake muffins made with less sugar than your average and more tender than any muffin you've ever had before! 10 out of 10! Set aside non-stick muffin pan. if I was to make these using a mini muffin pan, what would be the cooking time? This looks so good. I promise you wont be disappointed! One thing, the mixture made a lot more muffins than I was expecting, I’d doubled the mix and in fact I made small loaf cake from it as well as 24 cup-cake muffins and 6 mini muffins. I also used almonds instead of walnuts. These whole grain and refined sugar-free muffins are loaded with … If you want, you can line your cupcake pan with paper liners. Hi lisa, So delicious and moist! Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl. Love the oats on the bottom…. People LOVED them. I just made these muffins for my kids and husband and they LOVED them! Any help is appreciated. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. <— toooootally not true. You are the best. These are very good! These are also loaded with tons of shredded carrots, coconut, and plump raisins. Two, I don’t have applesauce :(. I love that they are lightly sweet and so very moist. Unfortunately, the recipe has only been tested as written so I’m unsure as to what would work. 1. Wouldn’t make another muffin without it! You can’t just swap cake mix for muffin mix. Insert a toothpick to see if it comes out clean. a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. . A whole heck of a lot better than the stale coffee shop version, perfect! Happy Sunday friends! I have 2 queries. Very good! Bravo! It worked out quite well as I always make these muffins in springtime around Easter. Not sure how it would work out in this recipe, but it’s an option if you’d like to try! They took a bit longer than expected to make but delish!! First time. How long do they usually last? Did you forget to put the oatmeal in the bottom of each first? How much should I use if I only have all purpose flour? Thanks! I substituted 1/2 cup 0-calorie sweetner and a few tablespoons of mollasses for the brown sugar and added more grated carrots instead of coconut. Don't over mix, about 15-30 seconds should do it! They pack well in school lunchboxes! It’s flax seeds with a little water and let it sit for several minutes to conjeal. Also, Add in about 3 tablespoons almond milk along with the rest of the ingredients. Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. Sugar: 1/2 a cup and 1/4 of honey and took away 1 yolk. I haven’t tested this recipe with anything other than eggs so I wouldn’t feel comfortable in suggesting replacements. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. Maybe perhaps store the muffins in the refrigerator for next time? I haven’t tried this before myself but it should work. All good ingredients in an easy to take form. I will be posting this on my blog tomorrow. Love hearing that they’re kid-approved! Voir plus d'idées sur le thème recette muffin, recette, nourriture. My husband is not a muffin fan at all, but he loved every bit of it. Hi Katie, The original recipe also called for '½ tablespoon of cinnamon' instead of the 2 teaspoons that i've updated it with. You Might try flax eggs as a substitute for the eggs. Plus they are scrumptious. The two muffins I had were all I needed to eat for the rest of the afternoon! I took a picture but don’t do Instagram. https://www.livewellbakeoften.com/the-best-carrot-cake-recipe Info. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened. https://veganheaven.org/recipe/vegan-carrot-zucchini-muffins This post may contain affiliate links. My husband is completely the opposite. Hie!!! Thank you for sharing, made our day! For baking, I suggest using the spoon and level method to measure out the flour as it ensures you don’t end up using too much. But really, wait until you crack one open and take your first bite. The original is great but way too high in calories for a little muffin. Your recipe produced 14 muffins of which only 5 are left so that’s a very good sign!! I do the same for banana bread muffins! Spoon into 12 paper-lined or greased Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Thank you so much!!! Unsaturated Fat 0.1 g. Cholesterol 1.1 mg 0%. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. There’s just something about a warm muffin. I found that I just needed to bake the cake 40 to 45 minutes since I baked the loaf, cupcakes and 12x8" cake all together.For the icing: I just used: 1/4 cup butter or margarine, 4 oz. The cake got glowing reviews, though! Use a non stick muffin pan. ; Fold through the dry ingredients – don’t over-mix. Is there anything I could do about that for next time? Adding a pinch of cinnamon to the frosting was a great flavor booster to the tangy yet sweet topping! Set aside. These muffins are whole grain and refined sugar free. This post may contain affiliate links. That was way too high for me so printed off the recipe, made some changes, plugged the info in to a calorie calculator and came up with a muffin for 110 calories !!! Such great reviews that just can’t wait. Hope that helps! Just tried the recipe, tastes great but every muffin hole has a puddle of coconut oil in it when I took them out of the pan. They were devoured will definitely made these again. Like a bit of crunch? On the healthy muffin front, here’s what you’ll love about these Carrot Cake Muffins: Whole Grains. OMG! I just made them and they are so light and sweet! He won’t even think about anything sweet until he’s had his ‘real’ also known as savory breakfast + coffee. Any advise? To make ahead: Wrap airtight and refrigerate for up to 2 days. The sweet scent of bread. Let me know how it goes! That is usually the amount I try to stick to when using coconut oil in my baked goods and results are consistently good and moist. Thank you very much for the recipe, this one’s a keeper! So glad you like the little crunch from the rolled oats on the top and bottom. I’m soo glad you enjoyed the muffins and that it brought you by the blog! Add muffin liners to muffin tin (12). Grease a 6 cup muffin tin. Made the look very professional. If you do not have a non stick muffin pan, make sure to grease your tins or liners. Hi Michelle, I think the kernels of oatmeal help soak up any extra oil. I’m just about to make these for my breakfast! I have made a batch in muffin top only pans so they think they are cookies Just baked at less time. Can I use plain yogurt? I used butter instead of coconut oil bc I didnt have any. -R. Oh wow! Add in oil, eggs … Turn this recipe into carrot cake banana muffins or cupcakes by following the recipe, adding the batter to a well-greased muffin tin and baking around 15-20 minutes. These muffins are delicious!! You can look it up on the internet to get the exact measurments. Helene I’m so glad that you liked the muffins and that you’ll be making them again! When I mixed the batter it was really thick and didn’t pour…I had to spoon it into cups. Wonderful, delicious healthy muffins, thanks so much for posting! I’ve used it twice so far, the first time I only had fat free vanilla yogurt and it tasted amazing anyway, they were really moist, and I only use that word when I really need to because I hate the word “moist”, haha. What a great way to serve carrot cake – as a muffin! https://www.yummly.com/recipes/healthy-no-sugar-carrot-cake I heart them so. Hope they turn out even more scrumptious for your birthday!! Simply defrost overnight on a plate or pop in the micro for about 20 -30 seconds!That way you’ve got them whenever you’d like! Freeze well too, Would I be able to use the same recipe, with exact ingredients to make a loaf or cake? Thank you so much! For even healthier carrot cake muffins, you could cut the sugar by up to half, or use a substitute like Xylitol or Stevia instead. Thank you. Thanks for replying, yes I melted the coconut oil in the microwave. Super Moist and Healthy Carrot Cake Muffins. Thank you for this wonderful recipe! More healthier muffin … Made these today and used 2/3 c red palm oil and 1/3 coconut oil. I haven’t heard of the carrots turning green before. I'm so happy to hear that that cake got great views Place Medjool dates, crushed pineapples, yellow squash, banana, vanilla extract, apple cider vinegar, cinnamon, nutmeg, ginger, and allspice in a bowl and set aside for at least 15 minutes so that the dates may soften. Save my name, email, and website in this browser for the next time I comment. I’m calling them ‘healthy carrot cake muffins’ because they’re made with half whole wheat flour and less sugar than traditional muffins. Wow! Thanks for taking the time to come back and comment! Love the oatmeal on top (didn’t use coconut). They are delicious! Thanks a ton!! 34 grams of carbs Mother's Day rhubarb and ginger muffins These are also loaded with tons of shredded carrots, coconut, and plump raisins. These are great ideas for others to try too. Hi Valerie! EatingWell may receive compensation for some links to products and services on this website. sarahj says: 06/02/2016 at 3:20 pm. this link is to an external site that may or may not meet accessibility guidelines. no worries go right ahead and make ’em! So delicious and easy! They smell so good in the house. . (I left the kiddos alone in the kitchen with them!) Will be making these again and again. Hope that helps! Thanks Maria! Now I wanna try the other recipes on your blog since this one turned out so well. So glad they’re kids approved! If your muffins are too moist, you’ll want to reduce the liquid in them or increase the muffin mix. Maybe English tins are smaller than in the US…, I’m eating one right now 2014 - These healthy applesauce carrot muffins are like a better-for-you bite of carrot cake in muffin form. I also used canola oil in place of coconut oil as suggested. Thanks Lisa! I used 1 cup all purpose flour and one cup of whole wheat. Thank you for a GREAT recipe! Otherwise, feel free to try my healthy carrot cake muffins! I want to try these. Did not have enough carrots, so used also a banana and an apple. Today we're making muffins. Hmm. Super moist and healthy carrot cake muffins are my jam! I am very much looking forward to making the muffin with the base of your recipe and my changes . when you make this again get the coconut oil!! Thanks Daniela, a lot of carrot cake recipes do have a lot of sugar and butter or oil in. I’m so glad you enjoyed them Lisa! I am wanting to try these muffins Tomm. I substituted 1cup of flour with milled oats, yummy! As we know it’s always good to make sure your ingredients are room temperature when you’re baking, but especially so when you’re using coconut oil in a colder climate, I learned the hard way in the past by putting liquid coconut oil into cold ingredients and having it seize up right away, making it harder to blend. I have nothing against bagels. Packed with whole grains, low on the sugar, and totally tasty, these healthy carrot cake muffins are a great breakfast option. 7.5 grams of fat. If you would like to use all whole wheat flour for this recipe, I suggest replacing the 1 cup of all purpose with 3/4 cup of whole wheat flour. Glad to hear they freeze well. Bien sûr je vais toujours voir dans tes recettes….mais j’avais peur que le rendu soit caoutchouteux, puis pas emballée par le goût de la pâte crue…et puis je goûte à la sortie du four et là , et puis pareil le lendemain, et toujours pareil 3jours après. The almond milk will help keep the muffins moist since you’re using all whole-wheat flour. I’ve only tried the recipe as muffins and am not certain whether the recipe would adapt well for a loaf. I’ve shared on my Pinterest account and with several friends. I didn’t have any coconut oil so I used half butter/half peanut oil to make it up to 2/3 cup. =), Hi, I made these and they are delicious!!!! I used a greased and floured 12x8" baking pan, 6 lined muffin pans and a 5" mini loaf pan, greased and floured. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. I just finished baking these muffins today and they turned out to be super moist & delicious like you mentioned. Just give me all the carbs, will ya? I usually suggest regular yogurt in place of greek but since it’s strawberry flavored that you’ve got on hand, i’m not too sure how that would taste. I’d always used the microwave before to turn it into liquid form, but I prefer not to use microwaves so I’ll be doing that from now on instead.
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