Moist Carrot Muffin Recipe

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: 4.9/5(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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The Best Healthy Carrot Cake Muffins Ambitious Kitchen

WebMar 28, 2023 · In a separate large bowl, add carrots, maple syrup, applesauce, egg, oil and vanilla. Whisk to combine wet ingredients then …

1. Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.
2. Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.
3. In a separate large bowl, add carrots, maple syrup, applesauce, egg, oil and vanilla. Whisk to combine wet ingredients then slowly stir in milk and flour mixture until just combined.
4. Fold in shredded coconut and raisins, if you'd like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

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Moist and Fluffy Carrot Muffins Pretty. Simple. Sweet.

WebMay 17, 2022 · Line a muffin pan with paper liners. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and …

Rating: 4.9/5(87)
1. Preheat oven to 350F/180C. Line a muffin pan with paper liners.
2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. 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. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don’t overmix. Fold in nuts and shredded coconut.
4. Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.

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