The BEST CARROT MUFFIN Recipe | Healthy Muffins | paleo + gluten-free
#carrotmuffins #glutenfree #paleo
Are you looking for an easy muffin recipe? You have to make the BEST CARROT MUFFINS using ingredients you most likely have right in your kitchen. I love how moist and fluffy these carrot muffins are AND they are super healthy and delicious! These carrot muffins are gluten-free, grain-free and paleo. I promise you that these muffins are life changing. The best part about these carrot muffins are the fact they are guilt-free! I usually eat like 6 of them in one day dipped in some cold almond milk (shhhh...don't tell anyone ;) ) I hope you enjoy these as much as I do!
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GLUTEN-FREE CARROT MUFFINS (Makes 12 muffins)
Ingredients:
-2 bananas
-2 eggs
-1/3 cup of coconut oil (for batter)
-1/3 cup of coconut oil (for greasing the muffin tin OR you can use cupcake liners)
-1/3 cup of coconut sugar
-2 tbsp of cinnamon
-2 tbsp of ground ginger
-Pinch of salt
-2 cups of shredded carrots
-Drizzle of honey (about 4 tbsp)
-1/2 cup of raisins (optional)
-1 1/3 cups of blanched almond flour
-Gluten-free oats/granola to sprinkle on top of muffins
-Drizzle of honey on top of muffins (optional)
Instructions:
1) Preheat oven to 375 degrees.
2) In a mixing bowl, mash two bananas until there are no clumps.
3) Then add the eggs, coconut oil, cinnamon, ground ginger, salt, shredded carrots, coconut sugar, honey and mix all together.
4) Then add the raisins (optional) and almond flour.
5) Coat the muffin tin with coconut oil. Then add 2 big tbsp of batter into each tin and distribute evenly. Shake the tin until the top is smooth.
6) Sprinkle gluten-free oats or granola and drizzle honey on the muffins. This is optional.
7) Bake for 25-30 minutes. You can check if it's fully cooked by poking a toothpick in the center of the muffin. The toothpick should come out clean.
8) Let the muffins cool down completely until transferring to a cooling rack or serving plate.
9) Enjoy!
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Make-Ahead Carrot Muffin Recipe - Martha Stewart
Martha Stewart bakes carrot muffins with yogurt and pumpkin pie spice.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Dr Gundry’s Favorite Carrot Cake Muffins
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Ingredients:
1 1/4 cups blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 omega-3 or pastured eggs or VeganEggs
1/3 cup MCT oil or avocado oil
2/3 cup unsweetened coconut milk
1/3 cup Swerve (erythritol)
2 teaspoons vanilla
2 large carrots, grated
1/4 cup chopped walnuts
1. Preheat the oven to 350F. Prepare a muffin tin with cupcake liners and set aside.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a small bowl, combine the eggs, oil, coconut milk, swerve and vanilla.
4. Whisk wet ingredients into dry, then add the grated carrots and walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing mixture evenly among 12 cups.
7. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh five days in the refrigerator or three months in the freezer.
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Spiced Carrot Muffins | Delicious recipe for breakfast, dessert, or snack!
These spiced carrot muffins are like a classic carrot cake but with a deeper, richer flavor! Dates add a sweet richness to the muffins, while grated carrots add the classic taste and texture, creating an incredibly moist treat. Topped with a walnut streusel, this muffin holds balanced flavors perfect for a snack, breakfast, or a gift for others!
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Skip ahead:
00:00 Intro
01:06 Preparing the dry ingredients
02:37 Adding the wet ingredients
06:09 Portioning out the muffins
06:41 Preparing the streusel topping
08:14 Tasting the muffins
INGREDIENTS
For the muffins:
- 1 1/2 cups all-purpose flour
- 1/4 cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 cup shredded carrots
- 1/2 cup molasses
- 2 large eggs whisked
- 1/2 cup chopped dates
- 1/2 cup chopped and toasted walnuts
- 1/3 cup unsalted butter, melted
For the streusel:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 tsp kosher salt
- 1/4 cup chopped and toasted walnuts
- 2 1/2 tbsp unsalted butter, melted
INSTRUCTIONS
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and ground ginger.
- Add the shredded carrots, molasses, whisked eggs, chopped dates, chopped walnuts, and melted butter. Fold together until no dry streaks remain. Portion the batter into the prepared muffin pan evenly.
- In a small bowl, make the streusel. Mix together the flour, brown sugar, kosher salt, and chopped walnuts. Add the melted butter and mix until it is sandy in texture. Sprinkle the streusel over the prepared muffins.
Bake the muffins in the preheated 350°F oven until they are domed and a skewer inserted in the middle comes out clean, 18-22 minutes.
#muffin #healthyrecipe #breakfast
Carrot Cake Muffins With Cream Cheese Glaze
How to Make Carrot Muffins with Cream Cheese Glaze | Carrot Cake Muffins Recipe
These tender and moist Carrot Muffins are the perfect way to start the day. They’re fast and easy to make, and come together in minutes!
INGREDIENTS
for 12 muffins
FOR THE MUFFINS:
2 large eggs
1/2 cup butter, melted (113g)
3/4 cup granulated sugar (150g)
1 tsp vanilla
1/3 cup buttermilk* (80ml)
2 cups all-purpose flour (240g)
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups carrots, grated (about 3 medium)(180g)
1/3 cup walnuts, roughly chopped (optional) (33g)
FOR THE STREUSEL TOPPING:
1/2 cup flour (60g)
1/3 cup brown sugar (73g)
1/4 cup butter, cold (57g)
1/2 tsp cinnamon
FOR THE GLAZE:
1/4 cup cream cheese, softened (30g)
1/2 cup powdered sugar (50g)
1 tsp milk
1/2 tsp vanilla
*Buttermilk substitutes:
- 1 tsp lemon juice (or vinegar) + 1/3 cup milk. Stir and let sit for 5 minutes.
- 1/4 cup plain yogurt + 2 tbsp milk (or water). Whisk and use immediately.
Enjoy!
MUFFIN RECIPE | CARROT MUFFINS
Here is a great morning muffin recipe for a quick breakfast, easy snack, or lazy lunch. It starts with whole wheat flour, and is packed with fruits, veggies, nuts, and spices. These breakfast muffins are heathy, hearty, and kid friendly. Perfect for on the go or, in these times, stay at home without the fuss.
Original recipe:
*COOKS NOTES*
*grated pear instead of apple
*1tsp ground ginger instead of crystallized ginger
*Next time we are going to add 1/4c raisins
*This recipe made 23 (not 12) muffins for us