Healthy Carrot Muffins

By • March 2, 2011 • 2 Comments

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Author Notes: This is my adaptation of a recipe from Food Network. I've substituted some ingredients to make them even healthier! They are super moist and delicious for breakfast or a snack. Skinnyfatkid

Makes 12-16 muffins

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/3 cup no sugar added applesauce
  • 1 tablespoon vanilla extract
  • 4 carrots, grated (about 2 cups)
  • 1/2 cup canned crushed pineapple, drained
  1. Preheat the oven to 375 and line your muffin cups with liners.
  2. Whisk together the flours, brown sugar, cinnamon, baking powder and baking soda. Add in the egg, apple sauce and vanilla and mix together.
  3. Stir in the carrots and pineapple until everything is combined. Drop batter into muffin cups.
  4. Bake about 30 minutes until toothpick inserted in center comes out clean.
Jump to Comments (2)

Tags: baking, carrot, carrot, Healthy, muffins, whole wheat

Comments (2) Questions (1)

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over 1 year ago Holly Steele

I made it with half ground flax, half whole wheat flour and, as I didn't have pineapple, I substituted a banana. Very yummy.

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over 1 year ago Pegeen

Pegeen is a trusted home cook.

The applesauce adds moisture and flavor. A quick swap would be to increase the amount of crushed pineapple to 3/4 cup, to substitute for the applesauce.