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–+ servings

Healthy Carrot Muffins

Delicious and nutritious muffins made with whole wheat flour and fresh carrots, perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup Whole wheat flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Honey or maple syrup
  • 1/2 cup Unsweetened applesauce
  • 2 large Eggs
  • 1 tsp Vanilla extract
Add-ins
  • 1 cup Grated carrots About 2 medium carrots
  • 1/2 cup Chopped walnuts or pecans Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. In a mixing bowl, whisk together the dry ingredients: whole wheat flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the wet ingredients: honey (or maple syrup), applesauce, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the grated carrots and nuts (if using).
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 3000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

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