Carrot Muffins (Sweetened With Stevia)

"Wonderful muffins! Moist and flavorful."
 
Download
photo by Momof7 photo by Momof7
photo by Momof7
Ready In:
40mins
Ingredients:
12
Yields:
12 muffins
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Mix flour, baking powder, cinnamon, salt in a large bowl.Add stevia. Set aside.
  • In a small mixing bowl beat the eggs. Stir in carrots, raisins, and add nuts.
  • Gradually fold the flour mixture into the egg mixture until just moistened.
  • Spoon batter into paper muffin cups or greased muffin tins. Bake at 375 degree F. for 20-25 minutes or until muffin tops spring back from touch.

Questions & Replies

  1. Could the nuts be easily left out?
     
Advertisement

Reviews

  1. These Muffins are amazing! I found this recipe two weeks ago, and I've already made two batches. The base recipe is very sound, and easy to rework and adapt into whatever works best for you. I make mine Gluten Free and Vegan with GF flour instead of wheat, Egg Replacer, and Almond Milk. Yum!
     
  2. I loved these!!!! I used regular whole wheat flour instead of pastry, coconut oil instead of butter, omitted the raisins and added 1/4 cup unsweetened shredded coconut, low fat buttermilk, and added 1/2 cup crushed pineapple. So good! A versatile recipe, make it your own!
     
  3. We liked these a lot. I did make a few changes due to dietary restrictions and what I had onhand. 1/2 oatbran and regular flour, 2 T each butter and olive oil, left out the nuts, used nut milk. I like to let batter sit for 20-30 minutes before baking, It gives the baking powder a chance to become more active. I read that once in a cookie recipe and my boyfriend remarked on how much the cookies rose. Thanks for the recipe!
     
  4. I was looking for a non-sugar muffin recipe for my daughter and these fit the request perfectly. Similar to the carrot-raisin muffins at Mimi's Cafe, but using stevia instead - brilliant! I did make one modification, though. I added 1/4 cup cranberry sauce to them, as I needed to use it up. The addition resulted in 16 muffins, instead of 12.
     
  5. a very solid muffin; delicious. i wish they were sweeter. but it is probably my own fault; since i didn't have any raisins, i omitted them. in hindsight, they would've added the sweetness i was missing. i will most certainly be trying this recipe again, and i will make sure i add in the raisins!
     
Advertisement

Tweaks

  1. These Muffins are amazing! I found this recipe two weeks ago, and I've already made two batches. The base recipe is very sound, and easy to rework and adapt into whatever works best for you. I make mine Gluten Free and Vegan with GF flour instead of wheat, Egg Replacer, and Almond Milk. Yum!
     
  2. I loved these!!!! I used regular whole wheat flour instead of pastry, coconut oil instead of butter, omitted the raisins and added 1/4 cup unsweetened shredded coconut, low fat buttermilk, and added 1/2 cup crushed pineapple. So good! A versatile recipe, make it your own!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes