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Healthy Carrot Cake Muffins Recipe
Get your carrot cake fix with this healthy and delicious
Carrot Muffins
recipe. These muffins are the perfect spring recipe for breakfast on the go!
Course
Bread, Breakfast
Cuisine
Breakfast
Keyword
carrots, muffins
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Cooling Time
10
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
muffins
Calories
279
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$7.96
Equipment
box grater
mixing bowls
whisk
muffin tin
paper liners
wire rack
Ingredients
2 ½
cups
whole wheat pastry flour
¼
cup
cornstarch
2
teaspoons
baking powder
1
teaspoon
baking soda
4
teaspoons
pumpkin pie spice
½
teaspoon
salt
2
large
eggs
⅓
cup + 2 Tablespoons
raw brown sugar, turbinado sugar
divided
⅓
cup
canola oil
1 ⅓
cup
buttermilk
2
teaspoons
pure vanilla extract
1 ½
cup
peeled and grated carrots
grated on small holes of box grater
½
cup
golden raisins
⅔
cup
chopped pecans
US Customary
-
Metric
Instructions
PREP OVEN AND MUFFIN TIN:
Preheat oven to 375 degrees F with the oven rack in the middle position. Line a muffin tin with paper liners.
MIX MUFFIN BATTER:
Whisk the flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl.
In a small bowl or large measuring cup, add the eggs, ⅓ cup of sugar, canola oil, buttermilk, and vanilla extract. Whisk until well combined.
Make a well in the middle of the flour mixture and pour in the wet ingredients.
Whisk until combined, but don't overbeat (that will make the muffins tough!).
Next, fold in the carrots, raisins, and pecans.
FILL MUFFIN TINS AND BAKE:
Distribute the batter evenly among the muffin cups, filling them about ⅘ of the way full. Sprinkle evenly with the remaining raw brown sugar.
Bake for 22-25 minutes, or until lightly browned and a toothpick inserted comes out with just a couple of moist crumbs.
COOL AND SERVE:
Cool for 10 minutes and serve.
Video
Notes
Over-mixing will make these muffins tough. Just mix until no more flour streaks remain, a few little lumps are okay.
Nutrition
Serving:
1
muffin
|
Calories:
279
kcal
|
Carbohydrates:
37
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
243
mg
|
Potassium:
323
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
2770
IU
|
Vitamin C:
1.3
mg
|
Calcium:
91
mg
|
Iron:
1.5
mg