Carrot Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(37)
Ingredients
12 servings
- 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 aluminum-free 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 neutral oil
- 2 large eggs
- 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
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Preparation
Step 1
Preheat the oven to 400°F and grease a 12-cup muffin tin.
Step 2
In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
Step 3
In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
Step 4
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins.
Step 5
Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Sprinkle with oats.
Step 6
Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch.
Step 7
Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Step 8
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Chef's notes
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!
