Imagine sinking your teeth into a moist, delicious muffin that's not only incredibly tasty but also completely guilt-free! These no-fat carrot muffins are the ultimate breakfast or snack solution for health-conscious food lovers who refuse to compromise on flavor. Packed with natural sweetness from honey and applesauce, and bursting with the wholesome goodness of fresh carrots, these muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated carrots
- 1 cup whole wheat flour
- 1/2 cup applesauce
- 1/2 cup honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, grate fresh carrots using a box grater or food processor until you have 1 cup of finely grated carrots.
- In a separate large bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk together until well mixed and free of lumps.
- In another medium bowl, beat the eggs until well combined. Add applesauce and honey, mixing thoroughly until the wet ingredients are fully incorporated.
- Pour the wet ingredient mixture into the dry ingredient bowl. Gently fold the ingredients together using a spatula, being careful not to overmix.
- Fold in the grated carrots, stirring until just combined. The batter should be slightly lumpy but evenly mixed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your healthy, fat-free carrot muffins at room temperature or slightly warm.
Tips
- Use fresh, finely grated carrots for the best texture and moisture.
- Don't overmix the batter - a few lumps are perfectly okay and will help keep the muffins tender.
- For extra flavor, consider adding a pinch of nutmeg or some chopped walnuts to the batter.
- Check the muffins a minute or two before the recommended baking time, as oven temperatures can vary.
- Let the muffins cool completely before storing to prevent them from becoming soggy.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- For a protein boost, you can add a scoop of protein powder or replace one egg with Greek yogurt.
- Use a light hand when folding ingredients to keep the muffins light and fluffy.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 35mg
