Carrot Muffins
User Reviews
5
Carrot Muffins
Description
This Carrot Muffins recipe uses a combination of flours: all-purpose, whole wheat, and almond to create a moist yet sturdy crumb. The batter is spiced with cinnamon, ginger, and nutmeg which complement the sweetness of grated carrots and raisins. Chopped walnuts add crunch and depth. The wet ingredients consist of almond milk, avocado or vegetable oil, eggs, cane sugar, and vanilla extract, providing moisture and sweetness.
Baked at 400°F, the muffins develop a slightly crisp top with rolled oats for added texture. The interior stays soft, moist, and tender due to the balance of flours and wet ingredients. The spices provide a warm aroma without overpowering the natural carrot flavor.
These muffins work well as a breakfast item or snack. They are portable and can be enjoyed warm or at room temperature. The inclusion of nuts and fruits adds satisfying variety in every bite.
The notes provide a vegan alternative by substituting eggs with a flaxseed and water mixture, which requires a slightly longer baking time. Allowing vegan muffins to cool adequately helps them set properly before serving.
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 salt sea salt
- ⅔ cup almond milk unsweetened
- ½ cup avocado oil or vegetable oil
- 2 egg see note, large
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 3 cups carrot grated
- ½ cup walnuts chopped
- ½ cup raisins
- ¼ cup rolled oats for sprinkling on top, whole
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 a vegan version, replace eggs with 2 tablespoons ground flaxseed mixed with 10 tablespoons water, letting it thicken 5 minutes before use.
- Vegan muffins need slightly longer baking time, around 18 to 22 minutes.
- Let muffins cool at least 15 minutes before serving to achieve best texture.
User Reviews
Overall Rating
5
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