Carrot Muffins
Serves 12
These healthy carrot muffins are a delicious breakfast or snack! They're moist, fluffy, and warmly spiced. They keep well at room temperature for up to 2 days. After that, pop them in the freezer. They thaw perfectly!
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ⅔ cup unsweetened almond milk
- ½ cup avocado oil or vegetable oil
- 2 large eggs, see note*
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- ½ cup chopped walnuts
- ½ cup raisins
- ¼ cup whole rolled oats, for sprinkling on top
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
- Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Notes
*For vegan carrot muffins, replace the eggs with 2 tablespoons ground flaxseed mixed with 10 tablespoons water. Let the mixture thicken for 5 minutes before adding it to the wet ingredients. I find that the vegan muffins need a slightly longer bake time, 18 to 22 minutes. Let them cool for at least 15 minutes before serving.