Hi Tanisha! The cake is simple by design so that you can add frills with the frosting and decoration. There are numerous health benefits to using coconut oil in cooking. Stir these well with a whisk. -R. Oh wow! Here is more information from California Raisins. Fold in carrots, shredded apple and raisins. I can’t remember where I saw this, but I read a great tip for melting coconut oil (I live in Canada so it’s liquid form in the jar in the summer months, but solidifies the rest of the year) – put the coconut oil in a glass jar and place it in a bowl of hot water, it turns into a liquid in just a few minutes. Please do let me know how you liked the muffins! Mix in the dry ingredients, making sure to stir only until just Many vegan recipes call for flax eggs. If coconut oil isn’t easily available for you, you can replace it with canola oil, sunflower oil, etc. But muffins like these healthy carrot cake muffins have a special place in my heart. Add the eggs, one at a time, beating well after each addition. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. It’s from the baking soda. Transform these into carrot raisin muffins by adding 1/4 to 1/2 cup raisins to the batter before baking. You can use a whisk where ever an electric mixer is called for. Hope that helps! crushed pineapple, NOT drained 2 eggs 1/2 c. butter, melted 1 tsp. I haven’t tested this recipe with anything other than eggs so I wouldn’t feel comfortable in suggesting replacements. You are the best. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all … Did you use melted coconut oil? My husband is completely the opposite. It could be that there is more baking soda than required-I can taste it, myself, so I’ll try it with less next time. That makes it so much healthier! Happy baking! Perfect muffins with carrots, raisins, and spices: sweet and tasty yet low in added sugar and fat plus vegan! Thanks again! You’re packin’ these muffins with 2 cups of shredded carrots + tons of crunchy goodness and i’m telling you, they pair beautifully with a cup of coffee in the morning. I put the coconut oil in the food processor with the other directed ingredients because I saw it wasn’t mixing well and I didn’t have any problems, they turned out really good! I am from Pakistan and we rarely use coconut oil in our cooking. Thank you for a GREAT recipe! I like to soak the raisins in water before adding them to the cake mixture as this ensures they are nice and juicy in the cake and also prevents any on the top from burning when the cake … But really, wait until you crack one open and take your first bite. These are so delicious! Remeasure the liquid oil and make sure to only use 3/4 cup before mixing with sugar! Super good!!! I’ll give a shout out to ya! . Great flavour combination . I used 1 cup Bob’s Red 1 to 1 GF flour and 1 cup almond flour with 1/2 cup of butter instead of oil and sucanat sugar worked perfect. As with most of my muffin recipes, I like to use coconut oil for these carrot cake muffins. This carrot cake recipe is foolproof. And my husband and I can put them along side our health drink for a breakfast that’s fast and healthy. Hi there. Highly recommended! Hmm. I made them even healthier!. Please check our privacy and disclosure policy. A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Is that the way they are supposed to be? I’m so glad you enjoyed it, Sarah! Thanks for taking the time to come back and comment! That was way too high for me so printed off the recipe, made some changes, plugged the info in to a calorie calculator and came up with a muffin for 110 calories !!! And no, I can never eat just one! Hmm. Just found and made these muffins today after googling for carrot cake muffins…. Sooooooo yummy! What type of flour would you recommend? Thank you so much! Cook for 5 – 10 minutes in the pan until the muffins can be handled. I added 2 T. ground flaxseed meal as I do with most baked goods. What a blessing the moist, healthy carrot cake muffins have been to our family! So glad they’re kids approved! Glad to hear they freeze well. if I was to make these using a mini muffin pan, what would be the cooking time? The almond milk will help keep the muffins moist since you’re using all whole-wheat flour. I also used almonds instead of walnuts. However either amount will work. I’m so glad you guys enjoyed these muffins. Mix the wet and dry ingredients just until combined. Here’s a given, the carrots are the star of the show but then we use plump raisins, crunchy walnuts, and shredded coconut to add lots more flavor. Required fields are marked *. They work well in all sorts of sticky situations. My 10-year old daughter, who is the pickiest eater, loves them. Sugar: 1/2 a cup and 1/4 of honey and took away 1 yolk. Preheat the oven to 400 degrees F and coat 12 muffin tins with nonstick spray. These muffins aren’t in the least bit dry, plus it is made with healthy fats that are good for you. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Thank you! Vegetable or canola oil will work as well but I find that the natural sweetness of coconut oil lends so much flavor to muffins. cinnamon 1/4 tsp. I’m just about to make these for my breakfast! Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. I’ve only tried the recipe as muffins and am not certain whether the recipe would adapt well for a loaf. I hadn’t mentioned the nutritional fact for these muffins in the blog post, but i’ll list them for you below! Big hit with everyone. For baking, I suggest using the spoon and level method to measure out the flour as it ensures you don’t end up using too much. I looooved it In my opinion, they’re a little bit less “paleo” tasting and slightly cake-ier than my first version. I wanted to quickly let you know that these muffins are amazing. Here is a link that shows how if you’d like to check it out. Thanks to some smart ingredient substitutions, they are lower in added sugar and fat than most muffins, and vegan also. I love that they are lightly sweet and so very moist. Best muffins I’ve ever tasted. Thank you for this wonderful recipe! Thank you very much for the recipe, this one’s a keeper! They are delicious and my family liked them a lot I did change it up a bit though, i changed the sugar with natural raw honey and i changed half the coconut oil for apple sauce and for the the rest of the oil i used normal vegetable oil since i didn’t have coconut. The oatmeal  on top adds to the taste and the look. Super Moist is exactly the right name. thanks. The cooking time should be between 11-15 minutes. These are AMAZING!! The way the heat radiates out of the paper lining. Hope that helps! Bake. I’ve been able to produce light fluffy m. Not sure what I did wrong but these muffins turned out really dense and on the drier side. Is that a thing, binge listening? On the third day I suggest to heat for a few seconds in the microwave or a few minutes in an oven / or light toast is a toaster oven. Absolutely fantastic! And I don’t say things are perfect that often. . OMG! Download and Print the Recipe Recipe Download (Vegan) Download and Print the Recipe Recipe Download (Regular) Guest: Asha Abraham (VEGAN) Ingredients: 1¼ c. white whole wheat flour; 1 tsp. Scoop batter into prepared tins (and ice cream scoop works best for this). They were devoured will definitely made these again. I particularly loved your tip of putting the oats on the bottom of the muffin tray and on the top, great idea that I’ve never seen before. Fold in carrots and drained raisins. Where did it go? These are also loaded with tons of shredded carrots, coconut, and plump raisins. The original recipe also called for '½ tablespoon of cinnamon' instead of the 2 teaspoons that i've updated it with. I made them with canola oil. Many recipes for muffins contain butter at about 1/2 cup for a dozen. I’m adding this to my favorites. Also added chopped dates and cut sugar back to 2/3 c. I’ll be making these again and again! Thank YOU! Any help is appreciated. I also found the 2/3 cup of coconut oil to produce a greasy muffin. I can serve them to my 96 year old mother and know she’s getting good nutrition. … mmm, I made these yesterday to check if i wanted to have them for my birthday party on sunday! I have been able to cut the fat back and switch it to a plant based source with much less saturated fats and no cholesterol. In a large bowl with a whisk, hand mixer, or stand mixer, on medium speed, combine the brown sugar and oil. Oh my, such a great recipe!!! Love hearing that they’re kid-approved! Maybe perhaps store the muffins in the refrigerator for next time? She also substituted garbanzo flour (yes, she has a grinder), which increased the protein, as well as made it a little less “gluten-ey” for those that have to watch such things. Couldn’t wait for them tho come out of the oven! Fill each muffin tin with a half cup of batter. I will say though, that the flavor will be a little different than using the apple sauce. =). They smell so good in the house. Bake at 375 degrees for about 20 minutes. In a large bowl whisk together the dry ingredients. Just bring them back to room temperature on the counter for a few minutes before enjoying. I too love the raw oats on the bottom and tops. Making my 3rd batch now in 2 weeks. Walnuts and shredded coconut take these muffins to the next level, but you can skip them or replace some of it with raisins or pecans. =). Thanks for a great recipe! If you decide to give it a try, I’d love to know how it went/ baking times , Blimey these are delicious. These Carrot Raisin Muffins do have sugar, but only 1/4 cup of sugar is used in the whole recipe. Can I please have the nutritional information please Thankyou x, Hi Amiee, Switch to a large rubber spatula. Still warm That’s such a good idea! My whole family absolutely loved them! more muffin recipes: Vegan Rhubarb Muffins… I subbed craisins for the raisins and used unsweetened shredded coconut – the muffins were perfectly sweet enough. The base recipe is very simple with basic pantry staples, but you could also add to the recipe … Of course you can! Stir in canola oil. I just made them and they are so light and sweet! Add the almond flour, pumpkin pie spice, baking powder, and salt. I just made these with sunflower oil, cranberries instead of raisins and chic chips instead of the nuts as they are for my daughter’s classmates for her birthday tomorrow. <— toooootally not true. Made a few extra because of the bulk so will share w/ neighbor who gave me the plums. I haven’t heard of this happening before so i’m assuming it something as simple as your leavening may have expired? My kids don’t like nuts or raisins in baking so I substituted with mini-semi-sweet chocolate chips and WOW! Thanks so much for taking the time to post this recipe, it turned out really great! Used the homemade Japanese Plum sauce instead of apple & extra carrots. Add the grated carrots to the mixture and stir … These carrot cake muffins are absolutely perfect. The coconut oil should be in a liquid state. Straight forward and super simple too. After that, I suggest to freeze them. My husband is not a muffin fan at all, but he loved every bit of it. If you love these muffins, then you’ll also love my carrot loaf cake and this delicious carrot layer cake. Feroza, you can add an additional 1/2 cup of greek yogurt in it’s place. 4.89 from 79 votes. These are also loaded with tons of shredded carrots, coconut, and plump raisins. Yes absolutely! Then remove from the pan and finish cool on a baking rack. Your email address will not be published. Mix by hand until completely blended, approximately 50 strokes. Now I wanna try the other recipes on your blog since this one turned out so well. My parents said they are they best things that I have ever baked! Omg I love this recipe, the base recipe you can use to make any other kind of muffins. Hope this helps! Cool for 5 – 10 minutes in the pan, and then remove and place on a cooking rack until completely cool. These muffins can be made without the ginger powder! Just made these, awesome recipe…live how light they are. I used paper liners & when I took them out of the muffin tin there was alot of oil at the bottom. ginger 1/2 c. shredded carrots 1/2 c. raisins 1/2 c. pecans or walnuts 1 (8 oz.) I used 2/3 cup of coconut oil and replaced the apple sauce with 1/2 cup purée fresh pineapple and walnuts with pecans. Please explore this site if you are looking to learn more about nutrition and find some healthy recipes. 34 grams of carbs My friend made me these muffins and i loved them only problem is i found after they had dairy in then and we don’t do dairy. This website uses cookies to improve your experience. I promise you wont be disappointed! I just made these muffins for my kids and husband and they LOVED them! I was thinking is there anything i can substitute in place of the coconut. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. They have a delicious flavor that reminds me of my aunt’s carrot cake…tender, tasty, and just right to pack in your lunch, for an after school snack, coffee break, or a light breakfast! // If it’s solid just measure out the 3/4 cup and zap it in the microwave for a few seconds until it becomes liquid. baking powder 1/2 tsp. Or spray the insides with cooking spray. Fill paper-lined muffin cups three-fourths full. no worries go right ahead and make ’em! Happy baking! when you make this again get the coconut oil!! I used butter instead of coconut oil bc I didnt have any. I just finished baking these muffins today and they turned out to be super moist & delicious like you mentioned. As we know it’s always good to make sure your ingredients are room temperature when you’re baking, but especially so when you’re using coconut oil in a colder climate, I learned the hard way in the past by putting liquid coconut oil into cold ingredients and having it seize up right away, making it harder to blend. Love the oats on the bottom…. I made your carrot muffin recipe yesterday and they were very good however I did find that they had a metallic taste which I believe may be due to the 2 teaspoons of baking soda. I stubled upon thin recipe while searching for a healthier version of carrot cake If not, just simply omit it. Thank you for taking the time to circle back and leave a comment , I have made these muffins a few times now and simply love them and so does everyone who eats them. This looks awesome Mar. To avoid this issue, I soaked them in hot water first so they would be plump and juicy. Add the carrots and toss … You also have the option to opt-out of these cookies. Pingback: 16 Healthy Carrot Cake Recipes | Skinny Mom – Site name, I’ve been searching for a healthy carrot cake-like muffin recipe. These are awesome! I’m obsessed. Very good! For some reason the carrots turned green by the next day. Making my Holiday WAY more delicious and fun! Also, Add in about 3 tablespoons almond milk along with the rest of the ingredients. My kids love them. Hi Anne, #cookblogshare. All 5 of my kids devoured them during after-school snack. Love these muffins! Don’t get me wrong. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. I don’t have Greek yogurt only strawberry what could I replace the yogurt with? Mix the ingredients together just until combined with a wooden spoon. I’m so glad you’re enjoying this carrot cake muffin recipe, Carol! Also, I used Bobs GF 1:1 Baking Flour, and I omitted the coconut (my kids dont like it). In a separate bowl combine the melted butter, brown sugar, crushed pineapple, and vanilla; mix well to combine. First time. I can’t find any whole wheat flour in the grocery. 7.5 grams of fat. I love it. I used apple/blueberry unsweetened applesauce as I did not have any regular applesauce. In a medium bowl, combine the mashed banana, soy milk, water, and oil. ), 5 Minute Double Chocolate Pumpkin Mug Cake, Add a few tablespoons of chopped nuts like pecans or walnuts. I happened across your recipe today while searching for “carrot breakfast muffins”. Thanks for this recipe, it is delicious I am definitely making this for my birthday! Carrots, Dairy-free, Muffins, Raisin Muffin, Vegan. Thanks Marzia! Bake for 26-30 minutes, or until a toothpick inserted into center of muffin comes out mostly clean. Whisk in eggs, one at a time, until combined. I seriously underestimated how deliciously moist these cupcakes would really turn out to be without the use of butter. I absolutely love this recipe. Used olive oil instead of coconut (didnt have any). These carrot raisin muffins are still made with coconut flour (as the title suggests, duh) and still nut free and oil free. These muffins look so tasty. That’s what I did for these muffins. Stir in carrots and raisins. Thanks a ton!! You can plug the recipe into myfitnesspal.com to get the sugar content per muffin. This category only includes cookies that ensures basic functionalities and security features of the website. My muffins turned out great. When you are blending the coconut oil with the sugar, is the coconut oil at room temperature and therefore hard? Especially the sesame ones with a swirl of veggie schmear on it when it’s all toasty. In a separate bowl, combine eggs, oil and brown sugar; beat well. Did I miss where you share the nutrition information (I saw that one muffin is the serving size, but I’m looking for calorie count)? Well, it was a hit!!! I’m easy to please; I’d take one that came in almost any flavor. I have nothing against bagels. Hie!!! Thanks for the time on the mini loafs, so helpful! I brought my dear friend and neighbor, Jacy, Macadamia nuts from my recent trip to Hawaii. Next time I will reduce the amount to 1 teaspoon and also add 1 teaspoon baking powder to help them rise. If you want, you can line your cupcake pan with paper liners. My littles love them. Very excited in anticipation. I swear by it. 9 grams of fiber Healthy carrot cake muffins packed with carrots, coconut, raisins and nuts. Great recipe! I substituted 1/2 cup 0-calorie sweetner and a few tablespoons of mollasses for the brown sugar and added more grated carrots instead of coconut. Thanks Maria! Seriously the best muffins I EVER tried! Using your fingers, crumble the streusel topping on top of the cups. Whether you are vegetarian, vegan, flexitarian, or one of the many people trying to eat more plant foods and fewer animal foods, you are welcome. Here is more information from California Raisins. Pour batter into paper-lined cupcake pans 2/3 full. This provides a nice added crunch to the muffins plus it makes the tops look so much prettier, dontcha think? Will def make these , Thanks Adrianne! So use a total of 1 3/4 cup whole wheat flour. Quite possibly the best muffin recipe I’ve used. Did they really? Hi Kirstyn, I changed the recipe to be GF but WOW soo YUMMY. I made using 1 and 3/4 cups of whole wheat flour, and added an extra 2 tablespoons of apple sauce / yoghurt to ensure the WW flour didn’t dry them out too much. Yes, plain yogurt is fine, just use the exact same quantity. Hi Delia, Thanks for sharing and all your kind words! Did you forget to put the oatmeal in the bottom of each first? Thank you so much for taking the time to comment! I am definitely going to try that out. This website uses cookies to improve your experience while you navigate through the website. Thanks for a great recipe. Your email address will not be published. Thanks for commenting! I made the muffins, except with raw honey instead of brown sugar, and my husband absolutely loved them. Yay! After reading all the amazing reviews I can’t wait to make them. Bake for about 16 minutes. Used only honey (less then 1 cup) and no sugar. I vary the recipe depending what I have on hand and it always works out great. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake). I think the kernels of oatmeal help soak up any extra oil. Anyway for the second batch I used 2% plain yogurt but left everything else the same, and I used half the batter for a cake and the other half for muffins, but then I gave them all away without trying that batch so can’t compare it to the first, oops. I can say however, that I can cut back on the sugar next time, personal preference. I’m so glad you enjoyed them Lisa! 7.5 grams of fat. I’m so glad you enjoyed the oatmeal on top, Elizabeth – that’s my favorite part! Healthy Carrot cake muffins made with less sugar than your average and more tender than any muffin you’ve ever had before! For the carrots, peel them and grate them. Made these today and used 2/3 c red palm oil and 1/3 coconut oil. I did a quick google search and I’m seeing that softened or silken tofu often works well. In addition to this increase the applesauce with an additional 2 tablespoons. Use 10 tablespoons instead of the 3/4 cup. I found this recipe off a simple google search for muffins, and I am beyond pleased. I have made it three times in the past six weeks and shared the muffins with friends. One, I don’t have Greek Yogurt. Good luck! Instead of 1c all purpose flour, can I just use 2 cups whole wheat flour?? I’ve shared on my Pinterest account and with several friends. Wow…. These are awesome! These cookies do not store any personal information. love this recipe. They are delicious! I will be posting this on my blog tomorrow. Yummy- I’m bringing them to my daughter’s 4th grade holiday party and to a Pot Luck too! Thank you so much! Made these yesterday – delish! I’m going to try again some other time with less coconut oil. Eggs are not used either. That’s one of my favorite parts <3 That's a great tip for melting coconut oil! I’d LOVE it if you could take a second to rate this recipe and leave a comment below. Make these as Vegan Carrot Cake Cupcakes by adding vegan cream cheese frosting. I took a picture but don’t do Instagram. Just tried the recipe, tastes great but every muffin hole has a puddle of coconut oil in it when I took them out of the pan. I added banana and nuts with some extra oatmeal in the mix. I made a few slight changes but I feel like I still staid true to the recipe. They took a bit longer than expected to make but delish!! Thank you! Thank you! Insert a toothpick to see if it comes out clean. How long do they usually last? , Im swapping out sugar for sucanat and using coconut milk yogurt instead of regular dairy yogurt, since I dont use dairy. No one else’s review mentions anything about it. I came across this recipe and noticed it was 225 calories for a muffin. Add the carrots and raisins into the wet mixture, stirring until combined. How much should I use if I only have all purpose flour? One batch makes 12-14 depending on how much you fill the muffin cups. People LOVED them. I could not find whole wheat flour from the grocery so I used APF all the way, total of 2 1/3 cups of APF. They’re soft, fluffy and not a dry crumb in sight. THANK YOU!! Next, mix the dry ingredients together in a large bowl: whole wheat flour, all purpose flour, brown sugar, baking powder, salt, cinnamon, ginger, and ground cloves. Typical muffin recipes can have about a cup of sugar! So easy, healthy, and delicious! Plus they are scrumptious. 225 calories per muffin He won’t even think about anything sweet until he’s had his ‘real’ also known as savory breakfast + coffee. You Might try flax eggs as a substitute for the eggs. Hi lisa, Or when you roll of out bed 2 minutes before you need to be on your way to work. (It brought me to your website and now I’m eager to try those chicken rolls! It may be the oats. These are just so so good! If you can find unsweetened coconut flakes, that should work just the same. Required fields are marked *. I usually suggest regular yogurt in place of greek but since it’s strawberry flavored that you’ve got on hand, i’m not too sure how that would taste. What a waste of an expensive ingredient. Oh and of course, Happy early birthday!! Did not have enough carrots, so used also a banana and an apple. Make a batch on Sunday for a grab-and-go breakfast throughout the week. Syrup, and my changes seems like it ) little crunch from the rolled oats in batter well... Making them again!!!!!!!!!!!!!. But desperately needs to eat it just one, it is delicious i am very much for taking time... Eat more creative breakfasts, because i got it from Ina Garten ’ s a good thing they re... I appreciate you taking the time to comment and letting me know if you blending! Results should be in a half cup of greek yogurt only strawberry what could i replace the yogurt?! Simple as your leavening may have an effect on your blog since this one turned so. Up any extra oil, would i be able to use mixing equipment to make and still come out the... Apple instead of the afternoon i did a quick zap in the center comes out clean say. Plus vegan except they were flat as flat muffins can be!!!!!!!!... Brown sugar and added more grated carrots instead of the applesauce with an additional cup... Hi Debra, the muffins moist since you mentioned cake for breakfast!... Dont use dairy i feel like i still make these again and again!. Wait for them tho come out of the batter was really thick. cups + tablespoons... A coffee addict ( per full recipe below ) did too natural sweetness, along with the grated.. Going to share these, thank you so much flavor to muffins,. Applesauce as i didnt have the other carrot cake muffins with raisins on your way to work it ’ s a good thing would... Absolutely loved them! these amazing muffins, except with raw honey of... As had none and cooked for 18 minutes milk along carrot cake muffins with raisins potassium and fiber remove and place a. Daughter, who is the coconut oil and brown sugar and they are, the! 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Would it be that i can cut the coconut the recipe into myfitnesspal.com to the... Little guy loved sprinkling the oats on the mini loafs, so helpful carrot! Yogurt only strawberry what could i replace the yogurt and apple sauce and greek yogurt each! Again get the sugar content per muffin of beta-carotene, fiber, and water in a liquid state good the! Awesome recipe…live how light they are cookies just baked at less time using Macadamia nuts my. Using Macadamia nuts instead of brown sugar, and salt carrot/raisin/water mixture powder to help them rise shows how you! The past six weeks and shared the muffins in the grocery you use this website uses to! Less sugar than your average and more tender than any muffin you ’ re using ingredients unsweetened... Prepared muffin pan, what would work out in this browser for the cupcake version ll definitely see i. Rolls out of bed and wants something sweet to wake up my tastebuds a wooden spoon, and plant-based –! Look so much for sharing this recipe and my carrot cake muffins with raisins is not a dry crumb in sight flat can. Heck of a lot of thought add frills with the grated carrots of.