Description
Delicious and wholesome carrot muffins made with a blend of all-purpose, whole wheat, and almond flours, flavored with warm spices and studded with walnuts and raisins. These muffins are moist, tender, and perfect for a nutritious breakfast or snack.
Ingredients
Dry Ingredients
- 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 baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
Wet Ingredients
- ⅔ cup unsweetened almond milk
- ½ cup avocado oil or vegetable oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 3 cups grated carrots
- ½ cup chopped walnuts
- ½ cup raisins
- ¼ cup whole rolled oats (for sprinkling on top)
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, ground ginger, nutmeg, and sea salt until well combined.
- Combine wet ingredients: In a large bowl, whisk together unsweetened almond milk, avocado or vegetable oil, eggs, cane sugar, and vanilla extract until smooth. Then stir in the grated carrots to distribute evenly.
- Combine wet and dry mixtures: Pour the dry ingredient mixture into the wet ingredients and stir gently until just combined. Be careful not to overmix to keep the muffins tender.
- Add walnuts and raisins: Fold in the chopped walnuts and raisins evenly through the batter.
- Fill muffin cups and top: Using a ⅓-cup measuring cup, scoop the batter into each muffin cup, filling them evenly. Sprinkle the tops with whole rolled oats for added texture.
- Bake the muffins: Bake in the preheated oven for 16 to 20 minutes, or until the muffin tops spring back lightly when pressed with a finger.
- Cool the muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute eggs with a vegan egg replacer to make them vegan-friendly, but texture may vary.
- Make sure to spoon and level the flour for accurate measurement to ensure proper muffin texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
