Healthy carrot cake muffins

Healthy carrot cake muffins
We make mini-muffins around here all the time – usually at least once a week. My Banana Muffins, Zucchini Muffins, and Pumpkin Muffins are some of our favorites. These carrot muffins, are probably my favorite of the muffins! I LOVE carrot cake, and these give me the taste of carrot cake, in a healthy, and small portion size.

 

I always make these in mini-muffin tins, but you could use the larger, cupcake size tins as well. I just use the mini-muffin tins because they are easy for my kids to grab and good for portion control!

 

YUM! If you like carrot cake, give these muffins a try!

 

Ingredients:

 

  • 3 cups flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups coarsely shredded carrots
  • 1 (8 ounce) can crushed pineapple in juice
  • 1cup applesauce
  • 2 large eggs
  • 1 egg white
  • 1cup canola oil
  • 2 teaspoons vanilla extract

 

Directions:

Heat the oven to 350. Spray your choice of muffin tin with cooking spray.

Drain the pineapple and save the juice in a separate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended – about 90 seconds. With a spoon, stir in the crushed pineapple, shredded carrots and applesauce. Next spoon the mixture into muffin tins. Bake until a toothpick comes out clean, about 25 minutes for larger muffins and 10-12 minutes for the mini-muffins. Remove from oven and then remove from tins. Set on wire racks to cool.

Healthy carrot cake muffins
Healthy carrot cake muffins

Ingredients

  • 3 cups flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups coarsely shredded carrots
  • 1 (8 ounce) can crushed pineapple in juice
  • 1?2 cup applesauce
  • 2 large eggs
  • 1 egg white
  • 1?2 cup canola oil
  • 2 teaspoons vanilla extract

Instructions

  1. Heat the oven to 350. Spray your choice of muffin tin with cooking spray.
  2. Drain the pineapple and save the juice in a separate bowl.
  3. Shred carrots in the food processor and set aside.
  4. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
  5. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds.
  6. With a spoon, stir in the crushed pineapple, shredded carrots and applesauce.
  7. Next spoon the mixture into muffin tins.
  8. Bake until a toothpick comes out clean, about 25 minutes for larger muffins and 10-12 minutes for the mini-muffins.
  9. Remove from oven and then remove from tins.
  10. Set on wire racks to cool.
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