Healthy Carrot Muffins


With a 15 month old that is exploring different food groups and rapidly realizing he isn’t the biggest fan of vegetables, I’m always looking for clever recipes to make sure he gets his daily serving of veggies.  I’ve found through trial and error that muffins can be a wonderful solution for such a problem.  They’re really a perfect place for hiding zucchini, carrots, pumpkin and more.
One of my go-to recipes right now are these healthy carrot muffins.  My son loves them.  Easy-to-make and packed with healthful ingredients, this recipe is going to be a staple in our household for some time (or, at least until he gets tired of them!).
Trying the muffins for the first time.  He likes them!

Pro tip: If you want to give these muffins a try, you can also substitute applesauce in for pineapple in the ingredients.

Healthy Carrot Muffins

From Food Network Kitchens

Prep Time: 15 min
Cook Time: 30 min
Serves: 12 servings


• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup dark brown sugar
• 2 tablespoons wheat germ
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch fine salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 4 medium carrots, grated (about 2 cups)
• 1/2 cup canned crushed pineapple, drained
• Special equipment: 12 cup muffin tin and paper liners


Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

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