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Carrot Muffins Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 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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