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« Pretzel Coated Chocolate Cookies
Apples, Apples, and More Apples »

Healthy Orange Carrot Muffins

September 11, 2011 by overtimecook 15 Comments

When I posted the recipe last week for my Healthy Chocolate muffins, I received a far better reception than I’d have dreamed. I mean, post some kind of decadent cookie recipe and you know people will like it, but it’s a surprise- albeit a pleasant one, to discover that people are so fond of delicious yet healthy recipes.

At work too, people loved my muffins. And why not? They are delicious, and they don’t make you want to avoid your scale.

So I decided to take those muffins and make some other versions. Why should chocolate get all the fun? Let’s invite some other flavors to the party!

I’m not sure why, but I’ve always been tempted by the non-dietetic carrot muffins I made for my family and friends. And so while I basked in the success of my delicious healthy muffins, I schemed and planned and developed these: Orange Carrot Muffins. Healthy, of course.

The texture on these in astonishingly light and airy (they’re whole wheat!) and the taste is phenomenal. But as you bite into a warm muffin, you will notice something else. The aroma of orange that emanates from this muffin is enough to seal the deal; these are just plain delicious.

Healthy Orange Carrot Muffins

Ingredients:

1/2 cup applesauce

1/4 cup canola oil

1/4 cup agave syrup

1/2 Tbsp vanilla extract

1 heaping tsp grated orange zest

1 cup vanilla flavored Soy Slender

3/4 cups finely grated carrots

2 eggs

2 1/4 cups (King Arthur’s) white whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

9 packets of splenda (to taste, if you like it less sweet or more sweet you can adjust it)

Instructions:

Preheat oven to 350 degrees. Line a muffin pan with paper muffin liners.

In an electric mixer, or with a wire whisk, mix together the first 8 ingredients until well blended.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and splenda. Gently mix the dry ingredients in to the wet mixture. Stir until just incorporated.

Spoon batter into 12 prepared muffin liners, filling all the way to the top. Bake at 350 for 18 minutes.

Yields: 12 muffins

Enjoy!

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Filed Under: Dessert, Healthy, Muffins/Cupcakes, Super-Easy Tagged With: agave, carrots, Healthy, muffins, whole wheat


Comments

  1. Vanilla Bean Baker says

    September 11, 2011 at 5:51 pm

    These look just plain delicious. Very good looking recipe you’ve created and a great idea to add the orange zest. A must-have item to add to the breakfast food list and the mid-morning snack list! Actually, these would be great any time of day wouldn’t they!

    Reply
    • overtimecook says

      September 13, 2011 at 11:09 pm

      I’m guessing they would be pretty good hot out of the oven at 1 am. Not that I would know…hehe 😉

      Reply
  2. alyssa says

    September 13, 2011 at 1:37 am

    I made orange carrot muffins too! Well actually I didn’t have any muffin liners, so I baked them in a mini bunt pan, so we called them “mini cakes” 🙂 In response to your question about the fruit leather, the baking temperature is 200 degrees. Thanks for stopping by my blog! Looks like you’ve got some great stuff, I’m following you now!

    Reply
    • overtimecook says

      September 13, 2011 at 11:10 pm

      Thanks Alyssa! I can’t wait to try your fruit leathers!

      Cool idea with the mini bundt pans. I have been dying for a pan like that! 🙂

      Reply
  3. Christina says

    September 13, 2011 at 9:05 pm

    I love a good muffin! I love the orange/carrot combo! I bet they are delicious 🙂

    Reply
    • overtimecook says

      September 13, 2011 at 11:11 pm

      Oh they are, Christina. And the orange scent as you bite into the hot muffin is other-worldly! 🙂

      Reply
  4. Stacy says

    October 28, 2013 at 2:59 pm

    Can you substitute soy slender with regular milk and agave syrup with real maple syrup? Just want to use what I have in the house.

    Reply
    • overtimecook says

      October 28, 2013 at 3:18 pm

      Sure!

      Reply
  5. The Hungry Mum says

    December 26, 2013 at 4:44 am

    I love making muffins but have never tried orange before – thanks for the inspiration!

    Reply
  6. rachel says

    November 16, 2014 at 10:22 am

    What is the substitute for 9 packs of splendA?

    Reply
  7. chana spielman says

    September 30, 2016 at 10:50 am

    Agave syrup and soy slender,dont have any of those. I only have basic ingredients. Can i sub them with something else?

    Reply
    • overtimecook says

      September 30, 2016 at 5:52 pm

      Honey and regular soy milk.

      Reply
  8. Stephanie says

    May 9, 2017 at 2:12 pm

    Do you happen to know the nutritional values of each muffin? Like calories, fat, protein, fiber?

    Reply
  9. Andrew Barnard says

    October 2, 2018 at 11:12 am

    I thought it sounded good labelled as “healthy ” until I saw it called for Splenda — I dont equate HEALTHY with artificial sugars !

    Reply

Trackbacks

  1. 25 Fall Muffin Recipes says:
    August 23, 2020 at 12:56 am

    […] Orange and Carrot Muffins by Overtime Cook 2. Apple Muffins by Inside BruCrew Life 3. Caramel Apple Muffinsby […]

    Reply

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