Absolutely loved these muffins. Let it rest for 5 minutes before adding it to the other liquid ingredients. I am going to make more and freeze them. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Hi Jecky, I’m sorry for the frustration, but since the U.S. uses different measurements that is my standard. Thanks! I haven’t tried any substitutes so I can’t say for sure. My modifications: Replaced Coconut oil with Canola oil…. Please let me know how these muffins turn out for you in the comments! It looks good. These carrot muffins are completely loaded with carrots. Not sure if or where I went wrong but the mixture was like dough. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! Used 3/4 cup regular oats in place of 3/4 cup of the flour. I made these with the pulp leftover from juicing carrots! I made these for my 8 month old and he LOVES them. ★☆ My family loves these muffins! Mine turned out moist and delicious :), It is seriously good. I’m so happy to hear you like the recipe! I also like the healthy blueberry muffins. He wanted something kind of plain for breakfast he could grab on the go and loves carrot cake so this was perfect. My dog, Cookie, catches the crumbs. 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. How would one add bananas to this recipe? See more ideas about recipes, food, carrot muffins. Thanks a lot :-). Cookie loved the development process for this carrot muffin recipe. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. I tired this recipe today. Or, use 1 cup vegan yogurt. I’m happy you think so. I used a full fat 5% greek Fage yogurt to keep him full till lunch. **A note on oils: I love coconut oil here. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. I haven’t tried it, but it may work. Olive oil will lend an herbal note to the muffins, if you’re into that. Very heavy and filling. This truly turns them into carrot cake muffins and crosses the boundary between breakfast muffins to something closer to dessert. Hi Robin! (We got 15 muffins) Filing this recipe under “Make again soon”. Preheat oven to 190°C. In a large bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract. Method. Can you make this as a loaf instead of muffins? Cookie and Kate is a registered trademark of Cookie and Kate LLC. I’ve created an entitled little carrot beast, and I’m not sorry in the slightest. In a separate bowl, whisk together the butter or coconut oil, egg … Because I live in Europe and here we do not use your measurement system. Store these carrot cake muffins on the counter in an … Sorry to not be of more help! Unfortunately, almond flour doesn’t work great as a 1:1 substitute. Add the eggs and beat well, then add the yogurt and vanilla and mix well. You could try oat flour if you need it to be gluten free. I could hardly believe you could put so much grated carrots in a 12-muffin batter fand still have them come out so beautifully. Sprinkle with coconut flakes if desired. *Carrot grating tips: You can grate the carrots by hand, or for an easier option, use the grating attachment on your food processor. Makes people who need more food than that feel bad… ‍♀️ …….just sayin!! I used it to make these carrot muffins today and they turned out ok but I definitely prefer the texture when using regular whole wheat flour. If you love simple and tasty recipes that make you feel great, you are in the right place. I would keep the temperature the same, and increase the time. Nice and crunchy on outside and moist and tender inside. And I regularly use these in recipes w great success. She can be very demanding. You could use half a banana to replace an egg. Let me know how it works for you! avocado/canola oil. They were a little bit too oily for my taste, I will only use a tablespoon of coconut oil next time. I haven’t baked anything in over a year (& have never been very into baking before), but I’m a new mom and it’s more tempting now! Left out the nuts. If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal. Oatmeal Carrot Muffins. Hey! Why not include them in gluten-free carrot cake muffins? I used unrefined coconut oil and can hardly taste it in the final product. Yum! It took me five tries to get them just right, so she got a lot of carrot scraps in the process. The carrot peeling took longer than expected (will use the food processor setting next time! I’m always so eager for your feedback. You will find that this gluten-free muffin recipe is a keeper! They keep for 5 days easily. 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. 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? You can add some Pumpkin Puree for a Thanksgiving breakfast muffin, use olive oil or coconut oil instead of vegetable oil, or add vanilla extract to really make the spiced flavor pop. What makes these carrot muffins “healthy?” Well, we’re using a whole grain flour that isn’t as processed and stripped of nutrients like a bleached all-purpose. I tried them as per recipe and them came out really good. I used flax eggs. I live in Australia and simply measure a cup as our standard cup (which is the same as Europe I believe) and it works out absolutely fine. Stir in the coconut, walnuts, and raisins. Think bananas, nuts, and eggs. My dog Cookie always comes running when I pull out the vegetable peeler. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.). … Leave a comment below and share a picture on. Or should I add carrots to your banana muffin recipe to get the combo of banana with carrots? Freeze leftover muffins for up to 3 months. I understand! Email me when Kate or another C+K reader replies directly to my comment. All Rights Reserved. Recipe yields 12 muffins. I love your zucchini one! Healthy carrot muffins that are naturally sweetened, moist and fluffy. I appreciate your review. less fat. I think I’ll be able to trim the prep time down in the future, but either way, I will certainly make this recipe again! … I made these this morning, and they were such a hit! Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean. I used Bob’s Red Mill 1:1 gluten-free flour, so consider this an official 100% “yes” to any questions as to whether that works well. Thanks for this recipe. Our Banana Carrot Muffins feature less oil and sugar than a classic recipe. ©2021 The Endless Meal®. ✨ If you love this healthy carrot muffins recipe as much as I do, make sure to give it a 5-star review in the comments below! Sprinkle the tops of the muffins with turbinado sugar. Oh my! It came out really well. posted by Kristen Stevens on February 14, 2020, Hi, I'm Kristen! © Cookie and Kate 2010 - 2020. Your email address will not be published. Made these muffins and they turned out great! These were amaaaaaazing. I am making this recipe now. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). I had about 1/2 cup of carrots left over from processing them so I just added them into the mix. Healthy chocolate muffins with sneaky kale; Redcurrant muffins; Healthy carrot muffins (vegan) Courgette chocolate rye muffins; Refined sugar free banana and almond muffins; Spiced sweet potato muffins (vegan) Or you might like these mini carrot cakes. Hi Sonal! Thank you! Place the flour, sugar, baking powder, baking soda, cinnamon, carrot, raisins and walnuts in a bowl. 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. (You will not be subscribed to our email newsletter.). If you made the recipe, please choose a star rating, too. You’re welcome, Doreen! I always use banana instead of the sugar/maple syrup in muffin recipes. I just use the exact same amount of mashed banana. Thank you for the wonderful recipe! One note: if you use only walnuts (or raisins) I’d recommend using 3/4 cup. Can I substitute the white whole wheat flour for blanched almond flour? Dip each muffin top into cream cheese glaze then place back on wire rack. They are super simple to make, freeze well, and are great to have on hand for quick snacks and breakfast on the go. Hi Kate! Preheat oven to 425 degrees Fahrenheit. 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’ll try the method that you have use. If you try it, let me know! Do you think I can safely replace the flour with whole spelt flour? I’m sorry they took so long, Lauren! I will put a reference to you when I write my food blog! Add/changing ingredients can impact the entire recipe. Everything I make from your site is outstanding. I double and triple checked the recipe this time around and still they are so wet in the centre and over cooked on the outside. 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. I used buckwheat flour and flax eggs and they turned out so well! These were incredible! You would need to increase the cooking time, but I’m not sure on how much. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. Thanks! Have you ever considered making a “confetti muffin” …. These guys are moist enough that they are perfect all on their own. I will be thankful!. 2nd time I made these! Hi Kelly! So happy to hear that you enjoyed the recipe, Naomi! I’m glad you loved them, Vita! Made all w/o nuts and did half the batch with coconut. Carrots are healthy… You should be able to decrease the time by half, keeping the same temperature. It was definitely dense and I used 3 HUGE carrots not even bothering to measure how much graded carrot it made. I’m glad you loved them! 400g per batch in-fact!Carrots bring the sweetness to this recipe so there is no added sugar which makes them perfect for … Just about to make these muffins, but do I fine or coarse grate the carrots? If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Did anyone else find this? Healthy carrot muffins are sweetened naturally with bananas and are loaded with carrots, almond flour, walnuts, coconut, and raisins. Thank you for sharing, Reem! See our, Please let me know how it turned out for you! Required fields are marked *, Rate this recipe If so, what temperature should I bake at? I can’t wait to gather all the ingredients and make them again. The sweet mixture of carrot, dates, brown sugar, and cinnamon will make you feel like you’re having a ‘treat yourself’ moment, when really, you’re only using a half cup of sugar and a quarter cup of oil (high fives), not bad when comes to muffin recipes. I love your recipes and recommend them to friends all the time and I see this one has great reviews at well so I’m just at a lose for what I’m doing wrong. The silicone may change it some. Most of the time this is how I eat them. I have made this recipe a 3-4 times now – the first few days the muffins are great. Looking over the recipe, it didn’t strike me as overly “healthy” but more like a carrot cake posing as a muffin. I didn’t have walnuts and don’t like raisins so I added 1/2 cup of sunflower seeds and they are so moist and savoury. Your comments make my day. Overmixing is the biggest “no no” when making muffins! 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