Healthy Carrot Muffins
User Reviews
5.0
30 reviews
Excellent
Healthy Carrot Muffins
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Healthy Carrot Muffins are loaded with grated carrots, chopped walnuts, warm spices, and just a hint of sweetness from maple syrup. These beauties are soft, full of whole grains, and a delicious part of a healthy breakfast. Serve these as part of your Easter brunch, or any time throughout the year.
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Ingredients
Dry
- 1 ¾ cups whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon cloves
Wet
- ⅓ cup oil avocado, sunflower, melted & cooled coconut
- ⅓ cup pure maple syrup see notes
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk of choice
Mix Ins
- 1 cup packed grated carrots
- 1 cup crushed walnuts
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Instructions
- Preheat oven to 425ºF and line muffin pan with cups or spray lightly with oil; set aside.
- Mix dry ingredients: In a medium bowl, mix the dry ingredients together.
- Mix wet ingredients: In a large bowl, whisk together oil, maple syrup, eggs, and vanilla.
- Combine: Begin adding about half of the dry ingredients to the large bowl of wet ingredients; stir a few times then add in the rest of the dry ingredients and milk, slowly stirring then fold in grated carrots and chopped walnuts.
- Bake: Evenly distribute batter into prepared muffin pan, filling about 3/4 way full. Bake at 425ºF for 5 minutes, then drop oven temp to 350ºF and continue baking for 10-15 minutes, or until inserted toothpick comes out with little to no crumbs (no wet batter).
- Cool: Allow muffins to rest in pan for 5 minutes before transferring to wire rack to cool completely.
Notes
- FLOUR - you can all whole wheat white with similar results. You can also sub half whole wheat, half all purpose. If using only all-purpose, you will probably need an additional 3 tablespoons of flour.
- VEGAN - replace the 2 eggs by using 2 tablespoons of milled flaxseed mixed with 1/3 cup + 1 tablespoon water. Allow the mixture to thicken for about 4-5 minutes. Then mix in with wet ingredients.
- SWEETENER - these muffins are not super sweet, but taste testers liked them as is. If you think you want a slightly sweeter muffin, add 1/4 cup brown sugar to wet ingredients when mixing.
- GLAZE - the glaze is just melted coconut butter. Warm up the jar of coconut butter and drizzle over muffins as desired. The coconut butter will set once completely cool.
- STORAGE - muffins are best stored in airtight container at room temperature, enjoyed within 3-4 days.
- FREEZE - transfer to a freezer bag and freeze for up to 1 month. Thaw to room temperature.
- REHEAT - pop one (or two!) in the toaster oven for 5 minutes, or give them a quick 10-15 second burst in the microwave.
Nutrition Information
Show Details
Serving
1/12
Calories
222kcal
(11%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
0.003g
Cholesterol
31mg
(10%)
Sodium
139mg
(6%)
Potassium
176mg
(5%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1832IU
(37%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1/12 | |
| Calories | 222kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 139mg | 6% |
| Potassium | 176mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1832IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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