Best 3 Carrot Morning Muffins Recipes

Carrot morning muffins are a delicious and nutritious way to start your day. They're packed with vitamins, minerals, and fiber, and they're also a good source of protein. Plus, they're easy to make and can be enjoyed by people of all ages. So whether you're looking for a quick and healthy breakfast or a tasty snack, carrot morning muffins are a great option.

Check out the recipes below so you can choose the best recipe for yourself!

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
Sprinkle tops evenly with remaining 2 tablespoons coconut.
Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
Store in an airtight container at room temperature for 2 - 3 days, or freeze.

MORNING GLORY CARROT MUFFINS

Morning Glory Carrot Muffins image

This is a good way to start your morning, get your day going, finish off the day, hey, this is just a good thing to eat any time.

Provided by Mirj2338

Categories Quick Breads

Time 27m

Yield 12 muffins

Number Of Ingredients 16

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
3/4 cup sugar
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 (14 ounce) can crushed pineapple, drained
3/4 cup finely grated carrot
1/2 cup raisins

Steps:

Preheat oven to 400°F degrees.
Lightly spray 12 muffin cups or line with paper cups.
Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl.
Whisk egg in a medium-size bowl with buttermilk, oil and vanilla.
Stir in pineapple.
Pour into flour mixture and stir until just combined.
Stir in carrots and raisins.
Spoon batter into muffin cups.
Bake 15-17 minutes or until a toothpick comes out clean.

CARROT MORNING MUFFINS

Carrot Morning Muffins image

Make and share this Carrot Morning Muffins recipe from Food.com.

Provided by invictus

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter, softened
1/2 cup brown sugar, packed
2 eggs
1 cup sour cream
1 cup carrot, shredded
1/2 cup coconut, flaked
1/2 cup raisins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup walnuts, chopped (optional)

Steps:

Preheat oven to 375°F Grease 12 muffin tins.
In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
Stir in carrots, coconut, and raisins.
Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool for five minutes on a wire rack before removing from pan.

Tips:

Prep your carrots beforehand: Peeling and grating carrots can take some time. To save time, consider preparing your carrots in advance and storing them in an airtight container in the refrigerator for later use.
Use a muffin pan with liners: Muffin liners make it easy to remove the muffins from the pan and keep them intact. If you don't have muffin liners, you can grease the muffin pan with cooking spray or butter to prevent the muffins from sticking.
Fill the muffin cups evenly: To ensure even baking, fill each muffin cup with an equal amount of batter. Use a spoon or a cookie scoop to make this process easier.
Don't overfill the muffin cups: Overfilling the muffin cups can cause the muffins to rise too much and spill over the sides of the pan. Aim to fill each muffin cup about 2/3 full.
Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through. Overbaking can dry out the muffins, so be careful not to leave them in the oven for too long.

Conclusion:

These carrot morning muffins are a delicious and healthy way to start your day. They are packed with carrots, which are a good source of vitamins A and C, as well as fiber. The muffins are also low in sugar and fat, making them a great choice for those looking for a healthier breakfast option. With their sweet and moist texture, these muffins are sure to be a hit with everyone in your family.