I grew up eating carrot muffins from Sunset Foods. I always thought they were so delicious and that I was being healthy because there were carrots in them. I was craving them the other day and wanted to find a truly healthy carrot muffin recipe. The Food Network Kitchen's recipe turned out fantastic. They were super moist and the crushed pineapple was a great twist instead of using raisins. Great recipe. We couldn't stop eating them!
Healthy Carrot Muffins
* Recipe courtesy of Food Network Kitchn.
Photo from slowtrav.com
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup dark brown sugar
- 2 tablespoons wheat germ (I used milled flaxseed instead)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch fine salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 4 medium carrots, grated (about 2 cups)
- 1/2 cup canned crushed pineapple, drained
- Special equipment: 12 cup muffin tin and paper liners
Directions
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
(You can also use this recipe to make mini muffins. Follow recipe and bake for about 20 minutes.)
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
(You can also use this recipe to make mini muffins. Follow recipe and bake for about 20 minutes.)
