Description
Nutritious carrot & nut muffins combine hearty ingredients with delightful spices for a satisfying breakfast treat. Wholesome and simple, these muffins will delight you with their rustic charm and nutritional balance.
Ingredients
Scale
- 3 cups grated carrots
- 2 large eggs
- 1 cup all-purpose flour
- 0.75 cup whole wheat flour
- 0.5 cup almond flour
- 0.5 cup avocado oil or neutral oil
- 0.67 cup unsweetened almond milk
- 0.5 cup cane sugar
- 0.5 cup chopped walnuts
- 0.5 cup raisins
- 1 tbsp aluminum-free baking powder
- 1 tsp vanilla extract
- 0.5 tsp sea salt
- 1 tsp cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp nutmeg
- 0.25 cup whole rolled oats, for sprinkling on top
Instructions
- Preparation: Preheat the oven to 400°F (204°C) and grease a 12-cup muffin tin with cooking spray or butter to ensure easy release.
- Dry Ingredients: Combine whole wheat flour, all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt in a medium bowl, whisking thoroughly to create a uniform dry mixture.
- Wet Ingredients: In a large bowl, blend almond milk, vegetable oil, eggs, granulated sugar, and vanilla extract until smooth and fully integrated, creating a cohesive liquid base.
- Vegetable Integration: Grate fresh carrots directly into the liquid mixture, folding them in to distribute evenly throughout the batter.
- Batter Formation: Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently with a wooden spoon until just combined. Fold in chopped walnuts and raisins with minimal mixing to maintain a delicate texture.
- Filling and Baking: Divide the batter equally among muffin cups, filling each 2/3 to 3/4 full. Transfer the tin to the preheated oven and bake for 18-22 minutes, testing doneness by gently pressing the muffin top, which should spring back when fully cooked.
- Cooling: Allow muffins to rest in the tin for 12 minutes, then carefully transfer to a wire cooling rack to cool completely before serving.
Notes
- Prevent Overmixing: Stir batter gently to maintain soft, tender muffin texture; overmixing develops gluten and creates tough, dense results.
- Smart Ingredient Distribution: Fold carrots, nuts, and raisins minimally to ensure even spread without breaking down delicate batter structure.
- Essential Moisture Control: Fill muffin cups only 2/3 to 3/4 full to allow proper rising and prevent overflow during baking.
- Perfect Doneness Test: Lightly press muffin top – when it springs back immediately, they’re perfectly baked and ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 9 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg