Best 4 Whole Wheat Carrot Muffins Recipes
Indulge in a delightful journey of flavors with our wholesome Whole Wheat Carrot Muffins, a symphony of taste and nutrition. Featuring a medley of grated carrots, warm spices, and the goodness of whole wheat flour, these muffins are a delectable treat that nourishes the body and soul.
In this recipe collection, we present three enticing variations of Whole Wheat Carrot Muffins to suit every palate. The classic version offers a comforting blend of carrot, cinnamon, and nutmeg, while the orange-cranberry muffins introduce a burst of citrusy sweetness and tartness. For those seeking a decadent twist, the cream cheese swirl muffins combine the carrot-spiced muffin batter with a luscious cream cheese filling, creating a delightful swirl of flavors in every bite.
Each muffin is a symphony of textures, with a tender crumb that embraces the grated carrots, providing a delightful crunch. The warm spices dance on the palate, creating a cozy and inviting aroma that fills the kitchen. These muffins are not only delicious but also packed with wholesome ingredients, making them an ideal choice for a nutritious breakfast, snack, or teatime treat.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure. Let's create a batch of these irresistible Whole Wheat Carrot Muffins, relishing the joy of baking and indulging in a moment of pure bliss.
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.
WHOLE WHEAT CARROT-RAISIN MUFFINS
These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
Provided by abby
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g
WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS
As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.
Provided by Kare for Kitchen Treaty
Time 24m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
- In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
- In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
- Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
- Sprinkle the tops with additional mini chocolate chips.
- Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
- Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
- These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.
HEALTHY, WHOLE-WHEAT CARROT APPLESAUCE MUFFINS
This is from Two Healthy Kitchens. I haven't tried it yet. Putting it here for safe-keeping and easy access. These can be served with breakfast, lunch, a snack, or even as a side to dinner.
Provided by goodandtasty
Categories Breakfast
Time 39m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line muffin pan with paper, foil, or silicone liners, and set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
- In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg, and vanilla together on medium speed. Turn down the speed and slowly add in the flour mixture until well-combined. The batter will be fairly thick.
- 4. Using a spatula, carefully fold in applesauce and carrots. Divide batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.
Tips:
- Use fresh, finely grated carrots. This will give the muffins a moist and flavorful texture.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only about ⅔ full. This will prevent them from overflowing in the oven.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
- Let the muffins cool for a few minutes before enjoying. This will help them to set and firm up.
Conclusion:
These whole wheat carrot muffins are a delicious and healthy snack or breakfast option. They are packed with nutrients from the carrots, whole wheat flour, and nuts. They are also low in sugar and fat. So, next time you are looking for a healthy and satisfying snack, give these muffins a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
