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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Servings: 24 Muffins
Calories: 202kcal
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 Spatula to mix the batter
- 1 Muffin Baking Pan plus liners for the pan, optional
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
Serving: 1Muffin | Calories: 202kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 0.02mg | Sodium: 49mg | Potassium: 71mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2674IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg