Best Delicious Carrot Cake Muffins Recipes

Delicious Diabetic Carrot Cake Muffins image

Provided by Redneck Epicurean

Time 30m

Yield 12 muffins

Number Of Ingredients 11

2 cups self-rising flour
1 egg
1 teaspoon cinnamon
3/4 cup sour cream
1/4 cup Splenda brown sugar blend (see note at bottom)
1/2 cup butter, melted
3/4 cup pureed carrot (I use canned)
1/3 cup unsweetened crushed canned pineapple, drained
1 teaspoon vanilla
1/2 cup walnuts, chopped
1/2 cup unsweetened dried shredded coconut

Steps:

NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
Add the dry ingredients and stir just until blended.
Fold in the nuts and coconut.
Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack.

Nutrition Facts : Calories 253.1, Fat 16.6, SaturatedFat 9, Cholesterol 43.3, Sodium 357, Carbohydrate 22.9, Fiber 1.9, Sugar 3.7, Protein 4.1

Delicious Carrot Cake Muffins image

Provided by MiSsBaKeSaLoT

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 16

1 3/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup flax seed meal
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
3 beaten eggs
1/2 cup applesauce
2/3 cup margarine
1/2 cup 1% low-fat milk
1 (8 ounce) can crushed pineapple in juice
2 1/2 cups grated raw carrots
3/4 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Steps:

Preheat oven to 375°F; spray 24 medium muffin cups with cooking spray.
Combine the dry ingredients in a large mixing bowl, whisking thoroughly.
In a separate bowl, combine the eggs, applesauce, softened margarine, and milk. Stir in the crushed pineapple. Add the applesauce mixture to the dry ingredients, stirring just until combined.
Fold in the grated carrots, nuts and raisins. With a large spoon, fill muffin cups- 3/4 full.
Bake for 25 minutes or until lightly browned.

Nutrition Facts : Calories 124.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 23.5, Sodium 171.8, Carbohydrate 24.7, Fiber 2.1, Sugar 11.3, Protein 3.2