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Carrot Muffins

Moist Carrot Muffins: Your New Favorite Healthy Snack

These Moist Carrot Muffins are a guilt-free and nutritious snack, perfect for breakfast or as a grab-and-go option.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-purpose flour Substitute with oat or additional whole wheat flour for gluten-free.
  • 1 cup Whole wheat flour Can use more all-purpose flour for a lighter texture.
  • 1/2 cup Almond flour Ground oats or another nut flour can be used as an alternative.
  • 2 teaspoons Baking powder Always check for freshness.
  • 1 teaspoon Cinnamon Can swap for pumpkin pie spice.
  • 1 teaspoon Ground ginger Fresh ginger can be used for a more intense flavor.
  • 1/4 teaspoon Nutmeg Omit if you prefer a milder taste.
  • 1/2 teaspoon Sea salt Balances sweetness.
  • 1 cup Unsweetened almond milk Any non-dairy or regular milk works well.
  • 1/2 cup Avocado oil Melted coconut oil can be a substitute.
  • 2 large Eggs For vegan muffins, use flaxseed eggs.
  • 1/2 cup Cane sugar Coconut sugar or honey can be used as a substitute.
  • 1 teaspoon Vanilla extract Consider almond extract for a different profile.
  • 1 cup Grated carrots Use fresh or thawed frozen carrots.
  • 1/2 cup Chopped walnuts Pecans can be used instead or omit for nut-free.
  • 1/2 cup Raisins Dried cranberries or dates can be used.
  • 1/4 cup Whole rolled oats For sprinkling on top, optional but recommended.

Equipment

  • Muffin Tin
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
    Carrot Muffins
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, ground ginger, nutmeg, and sea salt.
    Carrot Muffins
  3. In a large bowl, mix together the almond milk, avocado oil, eggs, cane sugar, and vanilla extract until smooth. Stir in the grated carrots.
    Carrot Muffins
  4. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
    Carrot Muffins
  5. Fold in the chopped walnuts and raisins.
    Carrot Muffins
  6. Using a ⅓-cup measuring cup, scoop the batter into each muffin cup, filling them about three-quarters full. Sprinkle whole rolled oats on top if desired.
    Carrot Muffins
  7. Place the muffin tin in the preheated oven and bake for 16-20 minutes. They are ready when the tops spring back slightly when touched or a toothpick comes out clean.
    Carrot Muffins
  8. Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
    Carrot Muffins

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 160mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are nutritious, easy to make, and perfect for a healthy grab-and-go snack. Experiment with different mix-ins to customize your muffins!

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