Best 2 Whole Wheat Carrot Chocolate Chip Mini Muffins Recipes
Calling all carrot cake and chocolate chip cookie lovers! These Whole Wheat Carrot Chocolate Chip Mini Muffins are the perfect combination of your two favorite treats. Made with whole wheat flour, grated carrots, and semisweet chocolate chips, these mini muffins are moist, flavorful, and packed with nutrition. Plus, they're easy to make and perfect for breakfast, lunch, or a snack. This article provides two recipes: one for regular-sized muffins and one for mini muffins. Both recipes are simple to follow and require minimal ingredients. So whether you're looking for a quick and easy breakfast option or a fun and festive treat for a party, these Whole Wheat Carrot Chocolate Chip Mini Muffins are sure to please.
Let's cook with our recipes!
WHOLE WHEAT CARROT MUFFINS
Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 250mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE CHIP WHOLE WHEAT MUFFINS
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
- Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
- Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
- Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
- Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.
Tips:
- Use fresh carrots. Fresh carrots will give your muffins the best flavor and texture. If you don't have fresh carrots, you can use frozen or canned carrots, but be sure to drain them well before using.
- Grate the carrots finely. This will help them distribute evenly throughout the muffins and prevent them from becoming too chunky.
- Don't overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin tins almost full. This will help the muffins rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20 minutes.
- Let the muffins cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These Whole Wheat Carrot Chocolate Chip Mini Muffins are a delicious and healthy snack or breakfast option. They're made with whole wheat flour, carrots, chocolate chips, and spices, and they're naturally sweetened with honey. They're also easy to make and can be stored in the freezer for up to 2 months. So next time you're looking for a healthy and tasty treat, give these muffins a try!
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