Healthy Carrot Muffin Recipe

Healthy breakfast muffins with a sweet kick.

Recently I’ve been in a baking slump. I want to bake but no one in my house eats what I bake, so I’m left with a batch of brownies or a a triple chocolate cake to myself. Not a good idea.

After hearing about Chocolate Covered Katie’s healthy brownies and healthy breakfast peanut butter donuts, I was seriously interested in baking something sweet but healthy for breakfast. So I was intrigued when I found this recipe from Tasty for Healthy Carrot Cake Muffins.

I followed the recipe almost to the letter, but I did end up substituting the 110 grams of maple syrup for 140 grams of honey. Here’s the full list of ingredients:

  • 3 eggs
  • 140 grams Greek yogurt
  • 140 grams honey
  • 60ml of milk
  • 1 teaspoon vanilla extract
  • 170 grams wholewheat flour
  • 1 3/4 teaspoon baking powder
  • 1 carrot, shredded

This recipe recommended two shredded carrots, but one was enough. I shredded the carrots by using a potato peeler, gathering the strands together, and then finely chopping until the strands were small enough. The recipe also recommended 1 1/2 teaspoons of ground cinnamon, but I’m not a fan so I left it out.

The recipe is as follows:

  1. Preheat your oven to 175C (or 350F).
  2. Whisk the eggs until they are light and fluffy. I used my stand mixer because I don’t have a whisk. The eggs didn’t seem to be getting fluffy, so I ended up beating them with a fork. The eggs still weren’t fluffy.
  3. Add the 140 grams of Greek yogurt and whisk again until the mixture is light and fluffy. Again, I used my stand mixer and the mixture was not fluffy… maybe I didn’t let it mix for long enough?
  4. Pour in the 140 grams of honey, the 60ml of milk, and the teaspoon of vanilla extract. Beat the mixture until smooth.
  5. Add the 170 grams of wholewheat flour, the 1 3/4 teaspoons of baking powder, and however many shredded carrots you want. Fold the wet and dry ingredients together using a wooden spatula. In hindsight, I should have done this. Instead, I used my stand mixer.
  6.  Portion the muffin mix into twelve cases. The mixture was very liquefied, and I was expecting a thicker batter.
  7. Bake for twenty minutes.
IMG_0343
the liquidy batter

 

They turned out fine! I put a bit too much mix into some cases so these muffins aren’t very uniform, but they are yummy! The casing does not peel away from the muffin very easily which makes me think the cake is too dry, but they are a nice change from the usual moist cake recipes I make. After all, these muffins are designed for breakfast.

The taste of the Greek yogurt and the wholewheat flour really come through, which makes these cakes sweet and bread-like, perfect for a kick in the morning!

IMG_0357

 

 

 

 

 

 

 

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