One note: if you use only walnuts (or raisins) I’d recommend using 3/4 cup. Most of the time this is how I eat them. I tried these today.. swapped about 2tb flour for corn starch, walnuts for an equal amount of ground pumpkin seeds (my family can’t eat walnuts) and about 2.5 C carrots. Pour the carrot muffin batter you just made into muffin tins and put them into your oven. They also freeze and defrost well. Preheat your oven to 350 degrees. Looking over the recipe, it didn’t strike me as overly “healthy” but more like a carrot cake posing as a muffin. Can I use this batter for a loaf pan? We’ve maintained the structure and texture of the perfect muffin by adding whole wheat flour, raisins, ground flax seed and rolled oats soaked in milk. Add/changing ingredients can impact the entire recipe. I could barely taste that I used whole wheat flour and others didn’t even notice. I made these with no changes and I love them. Mix the eggs, oil, yoghurt and milk together in a separate bowl or jug; add to the dry ingredients and mix until combined. Hooray! But my cupcakes sank and became dense. Thanks a lot :-). It also made more like 16 muffins for me. Thanks for such an amazing recipe! Thanks for this recipe. Hi Kate, we really like this recipe! Used pecans, as we don’t eat walnuts. Muffins came out so moist and delicious. ♡♡♡, Your email address will not be published. It should work in this recipe, too. 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. thanks kate!! I’m the nanny to children aged 3, 4, and 6, and they each gobbled up two for morning snack. Hi Melissa! They taste fantastic, too, of course. The eggs are right below the maple syrup/honey. Is the mixture supposed to be really thick? I tried these as a loaf—and I’m still in awe at how deliciously yummy and sliceable and moist it is. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout. Superb addition to my boyfriends lunches! Thanks! Thanks for sharing how you made these fit your taste, LL. Hello! ★☆ Hi Megan, I don’t have any plans currently to make that kind of muffin. Whisk together almost all of the ingredients in that big bowl of yours. Thank you. Can’t wait to try your zucchini ones too. . Mash the bananas in a large mixing bowl. no hassle. Also, I fine grated the carrots to get a good distribution throughout the muffins. Preheat the oven to 350℉. It should not be considered a substitute for a professional nutritionist’s advice. I understand! Delicious! I’m excited these have been such a hit for you, Kirstin! I found another reviewer’s recommendation of not over-mixing batter at the end to be very helpful. He ate almost an entire muffin after supper last night. I have done this twice in the last month. I hope you love them! Just made it today. Divide the batter evenly between the 12 muffin cups. I didn’t have raisins so I added some dates (pitted and chopped) as substitute. Not sure if or where I went wrong but the mixture was like dough. Olive oil will lend an herbal note to the muffins, if you’re into that. I left out the nuts and raisins because my family doesn’t much care for them. Oatmeal Carrot Muffins. Can you make them with oat flour o some other flour instead of almond flour? … Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C). I’m always so eager for your feedback. avocado/canola oil. Design by Purr. I didn’t have quite enough Greek yougurt, so added low cal sour cream to make enough. Thanks for the recipe! Pin carrot and banana muffins … SO moist and just sweet enough :) I made a double recipe and turned one batch into “cupcakes” with cream cheese frosting. I used a full fat 5% greek Fage yogurt to keep him full till lunch. Has anyone used atta whole wheat flour? I made these today, they were soooo airy and delicious! Stir in the flour, baking soda, … You will find that this gluten-free muffin recipe is a keeper! 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). Nice and crunchy on outside and moist and tender inside. My husband bought a large bag of atta flour by accident and I am trying to use it up. 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. Even my husband who isn’t a fan of healthy baked goods has been enjoying them! Preheat the oven to 200C/gas mark 6/fan 180C. My 21 month old loves it. Only they're made with ingredients that are all solidly in the healthy breakfast category. If you try to peel off the muffin liners before the muffins are cool, they will stick together. To make it baby friendly I swapped the maple syrup for a mashed banana, added some freshly squeezed orange juice to thin it out a little (my batter was unbelievably thick) and did not add the salt nor the add-ins. ★☆ Great healthy breakfast or snack option! I made these with the pulp leftover from juicing carrots! I swear, she can hear it slice through the air before it even touches a carrot. I added 1/4 cup of shredded coconut to make up the difference; that worked great. I don’t know if that matters at all with the “denseness” of the muffins, but the only thing I can suggest that might address that is to ensure you don’t mix the dry and wet ingredients together too much. Thank you for sharing this recipe! They took much longer to cook than anticipated for some reason, but came out perfectly. Store these carrot cake muffins on the counter in an … Unfortunately, I can’t say for sure without testing it myself. In a large bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract. I use a lot of online recipes and never worry about adjusting to account for US cup measurements, although use grams if available. i substituted the Greek yogurt for 1 cup of mashed ripe bananas and it was delicious! The muffins are tender, moist and slightly sweet from the honey! I didn’t have any vanilla extract so used some anise extract instead. *Carrot grating tips: You can grate the carrots by hand, or for an easier option, use the grating attachment on your food processor. Step 4: Make a well in the center of the dry ingredients and add in the coconut oil, flax … Makes 12 muffins. Only concern was they turned out very dense and did not rise much. Thank you! Mine turned out moist and delicious :), It is seriously good. Method. I live with several others and, needless to say, they were gone in a snap. I used vanilla 5% greek yogurt as I did not have regular and did not add vanilla essence. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce. Great recipe though!! Thanks ! Here are some substitutions for you! Combined, you end up with hearty muffins that taste like carrot cake. Gather all your strength and try desperately not to eat them all at once. I made these yesterday and froze them to have for quick breakfasts. I’m glad you loved them, Vita! Around 1 1/4 cup carrot and 3/4 cup pineapple. I thought they were great and better than that, my 11 year old son did as well. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. Just take a bite. Recipe yields 12 muffins. no grains. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. used evoo, honey and oat milk “buttermilk”, omitted the raisins and they were delicious. They keep for 5 days easily. Prepare muffin tin with liners or lightly grease them. Would you write the recipe in grams, please? I love your zucchini one! Have you ever considered making a “confetti muffin” …. I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. More about Cookie and Kate », Follow us! I assume 2 eggs are needed? Bake for 25-30 minutes, or until a toothpick inserted into one of the muffins comes out clean. You could use half a banana to replace an egg. . I will definitely make these again. Please let me know how these muffins turn out for you in the comments! Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. So, 1/3 cup apple sauce? They have a bit more of a dense texture than traditional muffins. 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. To make the batter, blend the oats in a strong food processor/blender until oats are the consistency … If you love simple and tasty recipes that make you feel great, you are in the right place. I used unrefined coconut oil and can hardly taste it in the final product. I’m happy you think so. Very heavy and filling. I made the following changes: These are gold! The only variation I made from the recipe is timing. I’ve had readers comment on my other almond flour based muffins that oat flour works well. If you made the recipe, please choose a star rating, too. A half cup of oil and 3 eggs is a lot, add that to 3/4 cup of brown sugar in addition to the icing – oof, seems heavy! I didn’t try the frosting but maybe I’ll do that next time. With a slather of butter and a drizzle of honey. See more ideas about recipes, food, carrot muffins. Use the small side of your grater. I’m glad I found this delicious, healthier alternative to the standard carrot cake!! These fluffy and moist healthy carrot muffins trade oil for applesauce, white flour for whole wheat, and limit refined sugar. Freeze leftover muffins for up to 3 months. One question, I want to make these sugar/honey etc free. Hi Erin, I’m so sorry to hear that. What can substitute for mashed banana? I skipped the raisins. Dip each muffin top into cream cheese glaze then place back on wire rack. Hi Jecky, I’m sorry for the frustration, but since the U.S. uses different measurements that is my standard. I would maybe not say that one muffin is enough to get you to lunch. LOVE IT. … It’s delicious! Hi Sonal! I’m always trying to incorporate more vegetarian meals into my routine, and healthier ones too. Also my yogurt was vanilla (not plain) so that probably added some sweetness :) Here they are: skyr diluted with kefir (3/4 to 1/4 ratio respectively), Thanks Cookie and Kate. In a separate bowl, whisk together the butter or coconut oil, egg … Do you think I can safely replace the flour with whole spelt flour? Carrots: Grated carrots are not the same as pre-shredded carrots. Just about to make these muffins, but do I fine or coarse grate the carrots? My dog, Cookie, catches the crumbs. Unfortunately, almond flour doesn’t work great as a 1:1 substitute. I have made this recipe a 3-4 times now – the first few days the muffins are great. It came out really well. Leaving out the sugar would impact your overall result as it helps with flavor and to rise. I left out the raisins and walnut and nutmeg ( couldn’t find it) and I used regular whole wheat flour. Healthy carrot muffins are sweetened naturally with bananas and are loaded with carrots, almond flour, walnuts, coconut, and raisins. Hello, easy breakfast! Or should I add carrots to your banana muffin recipe to get the combo of banana with carrots? These came out great! Real maple syrup replaces refined sugar, so these muffins are naturally sweetened. Subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook! ©2021 The Endless Meal®. I made these the other day and they are great! Can I use oat flour in this or coconut flour? Thank you for your feedback, Sarah! Kate, I really enjoy your blog. Let's do this! Can you make this as a loaf instead of muffins? Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. 400g per batch in-fact!Carrots bring the sweetness to this recipe so there is no added sugar which makes them perfect for … To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine. 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. You enjoyed the recipe the freezer only they 're made with white whole wheat isn. Goes well with the Bob Red Mill makes a GF blend that well! Could put so much grated carrots, oil, and increase the time applesauce instead raisins. Difference ; that worked great to flax eggs for the recipe and banana muffins … https: my... Twice in the right place recipes each week + our cookbook gummy and with. Bothering to measure how much month old and he loves them again, i also wanted keep. 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