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Carrot Muffins Recipe
Amy

Carrot Muffins

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 Method

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

Method
 

  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 carrots.
  4. Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins.
  5. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
  6. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch.
  7. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
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