Carrot Muffins Recipe

These carrot muffins are a delightful blend of sweet, earthy flavors and moist, tender textures that will brighten your day. Packed with freshly grated carrots, warm spices, and a hint of sweetness, they’re a wholesome treat that feels indulgent yet nourishing. Perfect for breakfast or an afternoon pick-me-up, they come together in just 35 minutes, making them an easy addition to your routine.

Each bite offers a satisfying crunch from optional walnuts or a creamy swirl of cream cheese frosting, balancing the soft, fluffy crumb. The aroma of cinnamon and nutmeg fills your kitchen as they bake, creating a cozy, inviting atmosphere. Whether you’re a seasoned baker or just starting, these muffins are a foolproof way to enjoy a little homemade joy.

Ingredients for Carrot Muffins

• 1 cup all-purpose flour (spooned and leveled)
• ¾ cup whole wheat flour (spooned and leveled)
• ½ cup almond flour (spooned and leveled)
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• ⅔ cup unsweetened almond milk (or any milk of choice)
• ½ cup avocado oil or neutral oil (e.g., vegetable or coconut oil)
• 2 large eggs
• ½ cup cane sugar (or substitute with coconut sugar)
• 1 teaspoon vanilla extract
• 3 cups grated carrots (about 3-4 medium carrots)
• ½ cup chopped walnuts (optional, or substitute with pecans)
• ½ cup raisins (optional, or substitute with dried cranberries)
• ¼ cup whole rolled oats (for sprinkling on top)

Step-by-Step Instructions

1. Preheat the oven to 400°F and grease a 12-cup muffin tin.
2. In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the grated carrots.
4. Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Fold in the walnuts and raisins.
5. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Sprinkle the tops with rolled oats.
6. Bake for 16 to 20 minutes, or until the muffin tops spring back when lightly touched.
7. Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.

Delicious Toppings and Glazes to Elevate Your Muffins

Take your carrot muffins to the next level with a drizzle of cream cheese glaze (mix 4 oz cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla) or a sprinkle of cinnamon sugar (1/4 cup sugar + 1 tsp cinnamon). For a crunchy twist, add extra oats or chopped walnuts on top before baking.

Perfect Pairings: Serving Suggestions

These muffins pair wonderfully with a cup of hot tea or coffee for breakfast. For a heartier snack, serve them with a side of Greek yogurt or a handful of fresh fruit like sliced apples or berries.

Keep Them Fresh: Storage and Reheating Tips

Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-baked taste.

Mix It Up: Recipe Variations

Swap out the raisins for dried cranberries or chopped dates for a different flavor. For a nut-free version, omit the walnuts and add sunflower seeds or shredded coconut instead. You can also replace the almond milk with any other plant-based or dairy milk.

Quick Tips for Effortless Baking

Use a box grater to quickly shred the carrots, or save time by buying pre-shredded carrots. To make cleanup easier, line your muffin tin with paper liners instead of greasing it. Double the batch and freeze extras for a quick grab-and-go breakfast!

Carrot Muffins

Amy

These carrot muffins are a delightful blend of sweet, earthy flavors and moist, tender textures that will brighten your day. Perfect for breakfast or an afternoon pick-me-up, they come together in just 35 minutes, making them an easy addition to your routine.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12

Ingredients

  

1x2x3x

• 1 cup all-purpose flour, spooned and leveled
• 3/4 cup whole wheat flour, spooned and leveled
• 1/2 cup almond flour, spooned and leveled
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 2/3 cup unsweetened almond milk
• 1/2 cup avocado oil or neutral oil
• 2 large eggs
• 1/2 cup cane sugar
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1/4 cup whole rolled oats, for sprinkling on top

Instructions

 

• Preheat the oven to 400°F and grease a 12-cup muffin tin.
• In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
• In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
• Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins.
• Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
• Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch.
• Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

Keyword baking, breakfast, carrot, healthy, muffins

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