Healthy Carrot Muffins Recipes

Low Carb Carrot Cake Muffins Step Away From The …

WebFeb 9, 2019 · Instructions. Preheat the oven to 350F (175C). In a stand mixer bowl, add almond flour, eggs, melted butter, sweetener, baking …

Rating: 4.4/5(5)
1. Preheat the oven to 350F (175C).
2. In a stand mixer bowl, add almond flour, eggs, melted butter, sweetener, baking powder and vanilla extract. Blend until fully combined.
3. Stir in the grated carrot until mixed through the batter.
4. Divide the mixture between a six-hole muffin pan that has been lined with paper or silicone liners.

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Healthy Moist Carrot Muffins Gimme Delicious

WebDec 4, 2017 · Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with butter, oil or cooking spray. In a large …

Rating: 4.8/5(37)
1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with butter, oil or cooking spray.
2. In a large bowl whisk the egg, applesauce, honey, butter, and vanilla. Stir in the flour, baking soda, cinnamon, and salt. Stir ingredients together until just combined and there are still some spots of flour remaining.
3. Fold in the shredded carrots and 1/2 cup of your favorite add-ins. Mix just until combined (don't overmix).
4. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for at least 10 minutes before serving. To store, cover with plastic wrap at room temperature for u to 3 days.

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Healthy Carrot Muffins Recipe Cookie and Kate

WebFeb 4, 2024 · Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray ( my …

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. 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.

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