Healthy Carrot Muffins

Course: Breakfast

Cuisine: American

Keyword: carrot muffin recipe, healthy carrot cake muffins, healthy carrot muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 222kcal

Author: Ashley

Healthy Carrot Muffins are loaded with grated carrots, chopped walnuts, warm spices, and just a hint of sweetness from maple syrup. These beauties are soft, full of whole grains, and a delicious part of a healthy breakfast. Serve these as part of your Easter brunch, or any time throughout the year.

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Ingredients

Dry

1 ¾ cups whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon all spice
¼ teaspoon cloves

Wet

⅓ cup oil avocado, sunflower, melted & cooled coconut
⅓ cup pure maple syrup see notes
2 large eggs
2 teaspoons vanilla extract
½ cup milk of choice

Mix Ins

1 cup packed grated carrots
1 cup crushed walnuts

Instructions

Preheat oven to 425ºF and line muffin pan with cups or spray lightly with oil; set aside.
Mix dry ingredients: In a medium bowl, mix the dry ingredients together.
Mix wet ingredients: In a large bowl, whisk together oil, maple syrup, eggs, and vanilla.
Combine: Begin adding about half of the dry ingredients to the large bowl of wet ingredients; stir a few times then add in the rest of the dry ingredients and milk, slowly stirring then fold in grated carrots and chopped walnuts.
Bake: Evenly distribute batter into prepared muffin pan, filling about 3/4 way full. Bake at 425ºF for 5 minutes, then drop oven temp to 350ºF and continue baking for 10-15 minutes, or until inserted toothpick comes out with little to no crumbs (no wet batter).
Cool: Allow muffins to rest in pan for 5 minutes before transferring to wire rack to cool completely.

Video

Notes

FLOUR - you can all whole wheat white with similar results. You can also sub half whole wheat, half all purpose. If using only all-purpose, you will probably need an additional 3 tablespoons of flour.

VEGAN - replace the 2 eggs by using 2 tablespoons of milled flaxseed mixed with 1/3 cup + 1 tablespoon water. Allow the mixture to thicken for about 4-5 minutes. Then mix in with wet ingredients.

SWEETENER - these muffins are not super sweet, but taste testers liked them as is. If you think you want a slightly sweeter muffin, add 1/4 cup brown sugar to wet ingredients when mixing.

GLAZE - the glaze is just melted coconut butter. Warm up the jar of coconut butter and drizzle over muffins as desired. The coconut butter will set once completely cool.

STORAGE - muffins are best stored in airtight container at room temperature, enjoyed within 3-4 days.

FREEZE - transfer to a freezer bag and freeze for up to 1 month. Thaw to room temperature.

REHEAT - pop one (or two!) in the toaster oven for 5 minutes, or give them a quick 10-15 second burst in the microwave.

Nutrition