Healthy Carrot Muffins

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What you’ll need

All-purpose flour
3/4 cup
Whole wheat flour
1/2 cup
Dark brown sugar
2/3 cup
Wheat germ
2 tbsp
Ground cinnamon
2 tsp
Baking powder
1 tsp
baking soda
1/2 tsp
Fine salt
1 pinch
Large eggs
Vegetable oil
1/3 cup
Pure vanilla extract
1 tbsp
Carrots, grated
2 cups
Canned crushed pineapple, drained
1/2 cup


Serves 12
Time: 45 minutes
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1. Preheat the oven to 350 degrees F.

2. Line twelve 1/2-cup muffin cups with paper muffin liners.

3. Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl.

4. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

5. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula.

6. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick.

7. Divide the batter evenly among the muffin cups.

8. 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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