Carrot Muffins

As seen on

Love & Lemons

Total Time

35 mins

Prep Time

15 mins

Cook Time

20 mins

Rating

(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

Kid-Friendly Baking Beginner Vegetarian ...

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Preparation

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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.

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!

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Carrot Muffins

Ingredients

Preparation

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Chef’s notes

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