Carrot muffins, a sweet and slightly spicy treat, combine seasonings like nutmeg and allspice with the sugary flavor of carrots to create breakfast, dessert or a snack. The best carrot muffins are those that fit your family's tastes and dietary needs, as there are recipe variations that cater to those with diabetes and food intolerances, as well as people who want to enjoy carrot muffins while losing weight.
Low-Fat Carrot Muffins
Using whole wheat flour for the carrot muffin batter helps to lower the fat content in this recipe, and the combination of flavors like ginger, apple and vanilla make these muffins especially delicious. For this recipe, you'll need 1 1/2 cups of whole wheat flour, along with 1 cup of brown sugar and 1 1/2 tbsp. baking powder. One tsp. of cinnamon, 1/2 tsp. of ground ginger and 2/3 cup of applesauce add spicy sweetness to the dish. One and half tsp. of vanilla and 1 1/2 cup of shredded carrots nearly complete the ingredient list; one egg and one egg white bind the ingredients together. Separate the dry and wet ingredients initially to blend the contents of each bowl evenly. Then spray a muffin tin with non-stick spray and preheat the oven to about 350 degrees Fahrenheit to yield a dozen delicious carrot muffins.
Gluten Free Carrot Muffins
Carrot muffins that are free of gluten-containing grains like wheat, rye, barley or oats are the perfect treat for a child or family member who loves carrots but can't tolerate gluten. To prepare the muffins, you need 1 1/4 cup of potato or tapioca starch instead of all-purpose or whole wheat flour. Half a cup of coconut flour, along with 1/2 of quinoa flakes and sorghum flour also help to thicken the batter. Gather 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. sea salt and 1 tsp. of xanthan gum, which gives the bread softness while holding the ingredients together. A cup of brown sugar, along with 1/2 tsp. of cinnamon and 1/4 tsp. of ground ginger complete the dry ingredients (for now). Once you've whisked all these items together, add the wet ingredients--three egg whites, 1/2 cup of olive or grapeseed oil, 2 tsp. of bourbon vanilla, 1/2 cup of coconut milk and 1/3 cup of plain yogurt. After combining all the aforementioned ingredients, add about 1 cup of grated carrots with 1/2 cup of raisins and walnuts before pouring the batter into a muffin pan.
Sugar-Free Carrot Muffins
Sugar-free carrot muffins are the ideal snack for diabetics, or people with busy lifestyles, as they have a sweet taste that isn't too sugary, and are packed with healthy fruits and nuts. Preheat the oven to about 400 degrees Fahrenheit and combine 1 1/2 cups of all-purpose flour with 1 tsp. baking powder and 1/2 tsp. of baking soda. Then, add about 1/2 tbsp. of cinnamon, along with 1/2 tsp. ginger and 1/2 tsp. nutmeg. Sprinkle 1/4 tsp. of salt into the mixture with 1/2 cup of xylitol or the sugar substitute of your choice. Mix three large eggs, 1/2 cup of sunflower or canola oil and 1 tsp. of vanilla extract in a separate bowl, then incorporate it into the dry mixture. Fold in 1 1/2 cups of grated carrots, along with 1 cup of chopped walnuts and 3/4 cups of crushed pineapple (unsweetened). This sugar-free recipe makes one dozen muffins.
Vegan Carrot Muffins
Carrot muffins with no dairy or eggs can be just as delicious as their more traditional counterparts, and are easy to prepare. Dry ingredients include 1 3/4 cups whole wheat flour, 1/4 cup natural sugar, 1 tbsp. ground flax seed, 1 tsp. baking powder, 1 tsp. baking soda,1 tsp. cinnamon, 3/4 tsp. ginger, 1/8 tsp. cloves and 1/2 tsp. salt. Combine these ingredients with 1/3 cup agave nectar and 1/2 cup of soy yogurt (or coconut or rice yogurt for individuals with soy allergies). The remaining wet ingredients are 1/3 cup unsweetened apple sauce, 1/4 cup of water and 1 tsp. vanilla. Mix the dry and wet ingredients separately, then add the wet ingredients to the dry, along with 1 1/2 cups of shredded carrots and 1/2 cup of raisins; you can also add 1/2 cup of the nuts of your choice, like almonds or walnuts, before baking the treats at 400 degrees Fahrenheit for 30 minutes.
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