Carrot Muffins

These delicious muffins blend wholesome vegetables

with nutrient-rich nuts, creating the perfect snack

for all the little adventurers out there.

They’re packed with essential nutrients,

making them a great choice for a quick bite between meals

or as a post-school treat.

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: 24 Muffins

Calories: 202kcal

Course: Breakfast, Dessert, Snack

Cuisine: German

Author: Denise Stier

Ingredients

▢ 3 cups Carrots - finely chopped or grated, note 1
▢ 1¾ cup All Purpose Flour - note 2
▢ 2 tsp Baking Powder
▢ ¾ cup Brown Sugar - note 3
▢ 1 tsp Ground Cinnamon
▢ 1 cup Canola Oil - note 4
▢ 4 Eggs
▢ 2 cup Almond flour - note 5

Equipment

1 Kitchen Mixer if available

1 Food Processor or Grate to finely chop or grate the carrots

1 Mixing Bowl

1 Spatula to mix the batter

1 Measuring Cups and Spoons

1 Cooling Rack

1 Muffin Baking Pan plus liners for the pan, optional

1 You can also use sturdy paper muffin cups, if preferred

Instructions

You can mix this batter by hand in a mixing bowl or use a kitchen mixer. Personally, I prefer using a kitchen mixer.
Preheat your oven to 350°F (180°C) before you begin.
Grate the carrots or chop them finely in a food processor until you have 2½ cups (375g). Put them aside.
Next, start by mixing the eggs, sugar, oil, and cinnamon in your mixing bowl.
Add the flour, baking powder and almond flour on top of the egg mixture and stir thoroughly until you have a smooth batter.
Now add the carrots to your batter and fold them in evenly.
Scoop the batter with a large cookie scoop into your muffin pan or muffin cups. Each cup should be filled about three-quarters full. If you're not using liners, I recommend greasing the muffin pan with oil spray.
Bake them for about 20-25 minutes, or until they are evenly browned. Check with a wooden skewer by poking it into the center of a muffin. If the skewer comes out clean, they are fully baked.
Let them cool on a cooling rack until they are completely cooled down.

Notes

Note 1: Please grate your carrots finely with a box grater or use a food processor to chop them into very fine pieces.

Note 2: I have the best experience with all-purpose flour for this recipe in terms of texture and taste.

Note 3: Any granulated sugar works well, including unrefined sugar or coconut sugar.

Note 4: I use canola oil, but you can also use light olive oil. I wouldn’t recommend coconut oil, as it changes the texture of the muffins.

Note 5: Almond flour is a great ingredient, but you can also swap it for ground hazelnuts or ground pecans which will give a more intense nutty flavor.

Storage: Store them in an airtight container or easily freeze them in a freezer bag for up to 3 months.

Nutrition

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Carrot Muffins