Best Carrot Spice Muffins Recipes

CHA-CHING! CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400°F.
• Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
• Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
• Stir the wet and dry ingredients together until just moistened.
• Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
• In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

MATTHEW'S HEALTHY LOW FAT VEGAN CARROT SPICE MUFFINS

Steps:

• Mix dry ingredients in a large bowl, add the liquid ingredients and stir just long enough to combine. Add the carrots and raisins and stir to combine.
• Preheat oven to 400 degrees. Spray muffin pans with non-stick spray. Spoon the batter into the muffin cups. Bake for 15 to 20 minutes, until toothpick comes out clean.

CARROT 'N' SPICE BRAN MUFFINS

Steps:

• In a large mixing bowl combine cereal, milk, oil, and eggs; let STAND 10 minutes; Stir in carrot, coconut, and raisins.
• In another bowl combine flour, brown sugar, sugar, baking powder, soda, cinnamon, and salt.
• Add cereal mixture to flour mixture; Stir until just combined.
• Grease muffins cups or line with paper bake cups; fill each 2/3 full; Bake in a 375 degree oven for 15 to 20 minutes or until toothpick inserted comes out clean, serve warm.

ZUCCHINI CARROT SPICE MUFFINS

Steps:

• Preheat oven to 350*.
• Squeeze excess moisture from zucchini and apple.
• In a medium bowl, mix together flour, soda, powder, salt and spices.
• In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
• Add zucchini, carrot, apple and pineapple to wet mixture.
• Add dry ingredients. Mix until combined.
• Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
• Bake for 20 minutes (muffins) or 60 minutes (loaves).
• May be topped with cream cheese icing for extra deliciousness!

TOMATO SOUP CARROT SPICE MUFFINS (GLUTEN FREE & ALLERGY FRIENDLY) RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Lightly grease muffin pan and set aside. In a mixer or food processor with mixing blade, cream together the butter and sugar. Add the carrots, all spice, cinnamon, salt, baking soda, and xantham gum. Mix to evenly distribute ingredients. With mixing blade still on, slowly add the flour to incorporate into the batter. Lastly, slow pour in the tomato soup until gone and batter has completely finished mixing. Evenly distribute into the muffin tin cavities and fill full. Smooth over the tops with the back of a spoon. Bake for approximately 22 to 25 minutes. Check doneness with a toothpick. Cool complete before glazing. To make glaze, in a bowl combine the cream cheese and powdered sugar. Add in the milk and vanilla. Stir together until creamy and smooth.

CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.
• Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
• Spoon the batter into the muffin cups--it will be very thick. Bake for 15-20 minutes, until a toothpick comes out clean.

THERMOMIX APPLE CARROT SPICE MUFFINS

Steps:

• Heat oven to 375. Prepare a muffin pan with liners and spray with non-stick cooking spray.
• Shred carrots 10 seconds/speed six, or until thoroughly shredded, remove from bowl.
• Shred apple 5 seconds/speed six, or until desired chunkiness, remove from bowl.
• Pulverize dates 10 seconds/speed six.
• Add apple and carrots back to the bowl with the dates.
• Add the dry ingredients and mix 25 seconds/speed spoon until the fruits and vegetables are thoroughly coated with flour.
• Add all the remaining ingredients and mix 25 seconds/ speed 2. If there is still dry flour showing, mix by hand with spatula until the batter is completely combined - it will be thick and chunky.
• Spoon batter into prepared muffin tin.
• Bake 20-25 minutes, or until an inserted toothpick comes out clean.

CARROT AND SPICE MUFFINS

Steps:

• 1. In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and milk. Let stand about 2 minutes or until cereal softens. Add carrots, apple, egg substitute, brown sugar, coconut and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.*NOTE: If desired, replace egg substitute with 2 slightly beaten eggs.