Or should I add carrots to your banana muffin recipe to get the combo of banana with carrots? I tired this recipe today. no hassle. Thank you! Hi! I also like the healthy blueberry muffins. Maybe I need a new oven. If you made the recipe, please choose a star rating, too. I would keep the temperature the same, and increase the time. I made these today, they were soooo airy and delicious! no grains. What am I doing wrong? Add the carrots, oil, and eggs and whisk to combine. I made these the other day and they are great! My muffins took 17 minutes to cook, but they were very moist. … I have made this recipe twice and both times it has been a soggy flop! Here are a few more favorite muffin recipes on Cookie and Kate: If you’re baking for a special occasion, you’ll love my carrot cake with cream cheese frosting (it’s also naturally sweetened and made with whole wheat flour). They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go. They also freeze and defrost well. THANKS :), These look amazing! I’m always trying to incorporate more vegetarian meals into my routine, and healthier ones too. I have a giant bag of craisins, so I used those instead of raisins. They came out delicious!! I added 1/4 cup of shredded coconut to make up the difference; that worked great. thanks kate!! However, they end up turning very gummy and sticky with a strong odour and they are uneditable after that. Use the small side of your grater. Healthy carrot muffins are sweetened naturally with bananas and are loaded with carrots, almond flour, walnuts, coconut, and raisins. You would need to increase the cooking time, but I’m not sure on how much. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. I’m always so eager for your feedback. Just made it today. So moist and loved the texture of walnuts, and natural healthy sweetness of maple syrup. I’ve had readers comment on my other almond flour based muffins that oat flour works well. Hi Jamie! The best part about this recipe is that there is NO sugar needed! Real maple syrup replaces refined sugar, so these muffins are naturally sweetened. Melt the margarine in the microwave. These healthy carrot muffins are really easy to make. avocado/canola oil. Five stars for a recipe that works well even when not made as written. ★☆ Grab a big mixing bowl, a whisk, and a spatula. Thankyou Kate:). Thanks for this recipe. Meeta Arora. Yes, grab your whole carrots and shred them yourself. I made this recipe yesterday and they turned out absolutely DELICIOUS!! Help!! Hi Sonal! First flop was a mix of buckwheat and oat flour and this time was red mills gluten free all purpose baking flour. Hello! Such a healthy recipe that I’ll never have to look for another carrot muffin recipe again. Then in a separate bowl mix the wet ingredients and the grated carrot together. I thought they were great and better than that, my 11 year old son did as well. I appreciate your review. I find I need quite a bit more than 16 minutes – that’s probably my oven…. Even my husband who isn’t a fan of healthy baked goods has been enjoying them! With a slather of butter and a drizzle of honey. In a large bowl whisk together flour, baking soda, cinnamon, and salt. But my cupcakes sank and became dense. I made it gluten free by using an equal amount of oat flour (I did not use the oat flour conversion method as mentioned on this blog). In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. I appreciate your review. Mash the bananas in a large mixing bowl. Preheat the oven to 200C/gas mark 6/fan 180C. Do you know why that would be ? These and your apple muffins are the best I have ever made. We keep honey around, (although, I would like to try out the maple syrup) so I used that, added a 1/4 tsp of cloves and substituted crushed pineapple for some of the carrot. Let it rest for 5 minutes before adding it to the other liquid ingredients. It also made more like 16 muffins for me. Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin. HEALTHY CARROT OATMEAL MUFFINS – Perfect and healthy way to start your day! I’m notorious for not following recipes exactly, so apologies in advance to the recipe purists :-). We’ve been making these faithfully for a few months now. But no, in Europe we do not use cups as a standard measurement. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible. I live with several others and, needless to say, they were gone in a snap. Every single time I make them I get complimented and asked for the recipe. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. Plus to save some time grab a bag of the pre shredded carrots at the grocery store. Think bananas, nuts, and eggs. Unfortunately, almond flour doesn’t work great as a 1:1 substitute. These came out great! Pour batter into a greased or lined muffin tin. no sugar. 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. 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. Required fields are marked *, Rate this recipe No Sugar Healthy Carrot Muffins. Thanks for the recipe! Shred your own carrots. Mine turned out moist and delicious :), It is seriously good. I didn’t have any vanilla extract so used some anise extract instead. I have made this recipe a 3-4 times now – the first few days the muffins are great. Fold in the dry ingredients and finally stir in the milk before spooning into the muffin cases and baking. It should not be considered a substitute for a professional nutritionist’s advice. Thank you, Laurisa! I will definitely make these again. 1 tsp grated ginger root instead of ground. I was afraid the licorice taste would be overwhelming, but it’s subtle and goes well with the spices. I love carrot cake, and the muffins were like a healthier version of that. I didn’t put nuts or raisins either, just wanted a soft, squishy treat. I tasted the batter to know my kids wouldn’t eat it w/o sugar so I added a couple tablespoons of brown sugar to add a little sweetness to them. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and … Easy to make and everyone will love them. They are light, moist, and not too sweet. Here’s how: I use whole wheat pastry flour to keep add fiber to make each carrot muffin healthy; Carrots are naturally healthy and with lots of beta carotene ; Making carrot muffins … I’m delighted you are enjoying so many recipes. The kind of muffin you can feel good about eating for breakfast! Thank you for sharing it works well with the Bob Red Mill substitute. maybe adding a little of all or a lot of the additional fruit/veggie options together into one muffin? I made these with the pulp leftover from juicing carrots! ***Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Very heavy and filling. Gluten-free quick oats give them a whole lot of texture, yet they’re still light and fluffy. Method Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners. Greek vanilla Yogourt instead of plain… omitted the Vanilla extract. Thank you. These are my new favourite carrot muffins ever! 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. TIA. I’m not exactly sure what’s going to stop me from making these every single time we get lots of carrots from our CSA farm, because they’re FANTASTIC! Hi! Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy). Stir in the … In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. They taste fantastic, too, of course. Thank you for your review. Kate – once again, amazing recipe! Cookie and Kate is a registered trademark of Cookie and Kate LLC. Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. I left out the raisins and walnut and nutmeg ( couldn’t find it) and I used regular whole wheat flour. Easy & moist Healthy Carrot Muffins made with whole wheat flour, carrots and maple syrup. 10 Food Photography Tips for New Food Bloggers, The 10 Best Food Photography Props to Improve Your Food Photos, The Best WordPress Plugins for Food Bloggers. (It's all free.). sweetened naturally with bananas and are loaded with carrots, almond flour, walnuts, coconut, and raisins. Can you make them with oat flour o some other flour instead of almond flour? I live in a country where white whole wheat flour isn’t a thing…. I’ve used both in other recipes no problem, but no luck this time. How would one add bananas to this recipe? Hi Melissa, I’m not too familiar with atta flour. Can you make this as a loaf instead of muffins? In another medium bowl lightly whisk the egg, … © Cookie and Kate 2010 - 2020. Love the muffins! Just about to make these muffins, but do I fine or coarse grate the carrots? If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (. I skipped the raisins. I did all of the proportions right. Combine raisins and water in a small bowl. (We got 15 muffins) Filing this recipe under “Make again soon”. I’m excited these have been such a hit for you, Kirstin! I cook fresh, vegetarian recipes. Great job Kate and Cookie, I made the carrot muffins and they turned out delicious. If I leave out the honey, do I need to replace the honey with another wet ingredient, like yogurt or oil so the dough is not getting to dry? I had some blueberries that needed to be used, so I threw those in; otherwise, I followed the recipe exactly and they were delicious! Line a 12-cup muffin tray with liners. Hey! Leaving out the sugar would impact your overall result as it helps with flavor and to rise. I use the fine shred on my box grater to create a thin, grated carrot. More about Cookie and Kate », Follow us! I do have to sub a gluten free flour, lactose free greek yogurt and chia eggs, but all were porpotional to the reg ingredients. These guys are moist enough that they are perfect all on their own. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high. Thanks Cookie and Kate. In a large bowl whisk the egg, applesauce, honey, butter, and vanilla. The silicone may change it some. Hi Robin! I think I would start those steps in motion at the start of recipe next time. Thank you for sharing this recipe! Share; Tweet; Pin; Jump to Recipe Print Recipe. I didn’t have nutmeg or vanilla and they still turned out great. Have you ever considered making a “confetti muffin” …. In just over 30 minutes you can get your healthy veg while tucking in to a sweet baked treat! Also my yogurt was vanilla (not plain) so that probably added some sweetness :) This truly turns them into carrot cake muffins and crosses the boundary between breakfast muffins to something closer to dessert. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor. I keep them on a counter for a few days and if any left at that point (which to be honest probably happened once), into … I skipped the sugar on top and made a little cream cheese frosting to drizzle over them; reading the recipe I thinking these weren’t going to be sweet enough for my sweet-toothed love-bugs but the frosting wasn’t necessary to make these delicious and I won’t bother with it next time. Recipe by: SHONAN Carrot cake muffins 1 review . **A note on oils: I love coconut oil here. Only they're made with ingredients that are all solidly in the healthy breakfast category. I’ll try the method that you have use. Sooooo hard to make healthy muffins for kids and adults that actually taste good. I used flax eggs. That is if they make it to the freezer. Delicious! I’ve just purchased a silicone mini-muffin pan; do you have any suggestions on how I should modify the recipe accordingly? And for sweetener, what would be the amount of monk fruit sugar? I love your zucchini one! These are delightful! In a food processor with the shredder blade, shred 2-3 carrots. They are hearty and very tasty. Kate, I really enjoy your blog. Please let me know how these muffins turn out for you in the comments! I haven’t tried it, but I believe you could. Protein-rich Greek yogurt replaces sour cream. Affiliate details ». That’s great. Let soak for 15 minutes. I didn’t have raisins so I added some dates (pitted and chopped) as substitute. Simply mix together the dry ingredients in a bowl. My dog, Cookie, catches the crumbs. I used a full fat 5% greek Fage yogurt to keep him full till lunch. If you try to peel off the muffin liners before the muffins are cool, they will stick together. Also, I fine grated the carrots to get a good distribution throughout the muffins. https://www.joyfulhealthyeats.com/healthy-carrot-cake-muffins I’m excited you think these ones are the best, Anne. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). I scrolled through the comments section yesterday while baking this recipe, and although it was familiar when I read it, I had baked anything in so long, I would have likely overmixed if I hadn’t seen your comment. I just use the exact same amount of mashed banana. But if I were to experiment I would start with apple sauce. Our family’s favorite muffin recipe! Healthy Carrot Muffins Recipe. Hi Bryan, we always have vanilla greek yoghurt on hand and that is the only kind I’ve ever used in this recipe, and I do not leave out the vanilla. Made these muffins and they turned out great! It provides extra moisture to the muffins … used evoo, honey and oat milk “buttermilk”, omitted the raisins and they were delicious. Bonus because my toddlers love them! Around 1 1/4 cup carrot and 3/4 cup pineapple. I used unrefined coconut oil and can hardly taste it in the final product. https://www.yummytoddlerfood.com/.../breakfast/healthy-carrot-cake-muffins I found it by searching for “carrot muffins”. I’m glad you loved them, Vanessa! I’m glad you loved them, Vita! Our free email newsletter delivers new recipes and special Cookie + Kate updates! Made them 2x so far. THANK YOU! Looking forward to trying out more recipes from your site. I always use banana instead of the sugar/maple syrup in muffin recipes. I assume 2 eggs are needed? I understand! Most of the recipes you’ll find here are Whole30, paleo, keto, vegan, or gluten-free. I will be thankful!. I use a lot of online recipes and never worry about adjusting to account for US cup measurements, although use grams if available. Thank you! Carrot Muffins - No Added Sugar - Kid-Friendly Healthy Recipes Bob’s Red Mill makes a GF blend that works well. I’ve been making a variety of muffins over the years, but these are the best! Can’t wait to try your zucchini ones too. I’m happy you think so. Thanks! Absolutely amazing!! I used vanilla 5% greek yogurt as I did not have regular and did not add vanilla essence. Can I use this batter for a loaf pan? It came out really well. Freeze leftover muffins for up to 3 months. 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…. Hi Brittany! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Healthy carrot muffins . I made 1.5x the recipe and loaded in mini silicone muffin pans to make 65 mini muffins (425° cooked 13-15 minutes at low elevation). I love that I can just swap wheat for GF flour in pretty much all of your recipes that I’ve tried, and they are just as good as I’d imagine they’d be with wheat. So happy to hear that you enjoyed the recipe! Cookie loved the development process for this carrot muffin recipe. 5 from 6 votes. Everything to do with all the ingredients in a bowl regular and did half the maple.! Not a raisin fan healthy carrot muffins tsp grated ginger root instead of ground to 45 mins greasy, but added... Muffins a try and let them cool for 5 minutes before adding it the. Awe at how deliciously yummy and sliceable and moist and tender inside of coconut oil and syrup. 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