Healthy Carrot Muffins
User Reviews
5
Healthy Carrot Muffins
Description
This recipe combines whole wheat pastry flour with baking soda, baking powder, sea salt, cinnamon, nutmeg, allspice, and cloves to form the dry base. Wet ingredients include a neutral cooking oil, pure maple syrup, eggs, vanilla extract, and milk. The wet and dry are combined gradually, and grated carrots and walnuts are folded in, adding texture and natural sweetness.
The baking process starts at a high temperature (425ºF) for 5 minutes, then reduces to 350ºF for an additional 10-15 minutes, which helps the muffins rise before cooking through evenly. The finished muffins are moist and lightly spiced, with a tender crumb from the whole wheat flour and moisture from the oil and maple syrup.
These muffins serve well as a wholesome breakfast or snack. The walnuts add a crunchy element contrasting the soft carrot-filled crumb. Optional glaze of melted coconut butter can be drizzled for added richness. They store well at room temperature and freeze nicely for later use, reheating well in a toaster oven or microwave.
Ingredients
Dry
- 1 ¾ cups whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Wet
- ⅓ cup neutral cooking oil avocado, sunflower, melted & cooled coconut, generic cooking oil
- ⅓ cup pure maple syrup see notes
- 2 large egg
- 2 teaspoons vanilla extract
- ½ cup milk of choice
Mix Ins
- 1 cup carrot packed, grated
- 1 cup walnuts crushed
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
- Substitute whole wheat white flour or half whole wheat, half all-purpose flour if preferred; adjust flour amount accordingly.
- For a vegan option, replace eggs with milled flaxseed mixed with water to form a gel.
- Add 1/4 cup brown sugar if a sweeter muffin is desired.
- A glaze of melted coconut butter can be drizzled over cooled muffins for extra flavor.
- Store muffins in an airtight container at room temperature for 3-4 days or freeze for up to one month.
- Reheat muffins in a toaster oven for 5 minutes or briefly in the microwave before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
