Carrot Muffins

Recipe

16 INGREDIENTS • 9 STEPS • 35MINS

Carrot Muffins

4

4 ratings

Like portable mini-carrot cakes, these muffins are a perfect morning pick me up!

Carrot Muffins

Save

Abundant Harvest Organics

AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

Like portable mini-carrot cakes, these muffins are a perfect morning pick me up!

35MINS

Total Time

$0.88

Cost Per Serving

Ingredients

Servings

12

US / Metric

1 3/4 cups

Whole Wheat Flour

or Flour of your choice

1/2 tsp

Baking Powder

1/2 tsp

Baking Soda

1/2 tsp

1/2 tsp

1 tsp

Ground Cinnamon

1/4 tsp

Ground Nutmeg

2 cups

Carrots, grated, peeled

1/2 cup

Walnut, chopped

1/2 cup

Raisins

1 tsp

All-Purpose Flour

1/2 cup

Coconut Oil, melted

1/2 cup

2

1 cup

1 tsp

Vanilla Extract

Nutrition Per Serving

VIEW ALL

Calories

271

Fat

14.7 g

Protein

6.5 g

Carbs

31.0 g

Carrot Muffins

Save

Abundant Harvest Organics

AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

Cooking InstructionsHide images

step 1

Preheat oven to 425 degrees F (220 degrees C).

step 2

Line muffin tin with muffin cups.

step 2 Line muffin tin with muffin cups.

step 3

Toss the Raisins (1/2 cup) with All-Purpose Flour (1 tsp). Set aside.

step 4

In a large mixing bowl, combine Whole Wheat Flour (1 3/4 cups), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Ground Cinnamon (1 tsp), Salt (1/2 tsp), Ground Ginger (1/2 tsp) and Ground Nutmeg (1/4 tsp). Blend with a whisk.

step 4 In a large mixing bowl, combine Whole Wheat Flour (1 3/4 cups), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Ground Cinnamon (1 tsp), Salt (1/2 tsp), Ground Ginger (1/2 tsp) and Ground Nutmeg (1/4 tsp). Blend with a whisk.

step 5

Grate the Carrots (2 cups), peel the Carrots (2 cup), and chop the Walnut (1/2 cup)

step 6

Add raisins, carrots and walnuts to other ingredients.

step 6 Add raisins, carrots and walnuts to other ingredients.

step 7

In another mixing bowl, combine Coconut Oil (1/2 cup) and Maple Syrup (1/2 cup) and beat together with a whisk. Add Eggs (2), Greek Yogurt (1 cup) and Vanilla Extract (1 tsp) and continue to beat together.

step 7 In another mixing bowl, combine Coconut Oil (1/2 cup) and Maple Syrup (1/2 cup) and beat together with a whisk. Add Eggs (2), Greek Yogurt (1 cup) and Vanilla Extract (1 tsp) and continue to beat together.

step 8

Combine wet and dry ingredients. Divide evenly among the muffin cups.

step 8 Combine wet and dry ingredients. Divide evenly among the muffin cups.

step 9

Bake for 13 minutes or until they are golden on top. Feel free to freeze the muffins to save for later or serve warm. Enjoy!

step 9 Bake for 13 minutes or until they are golden on top. Feel free to freeze the muffins to save for later or serve warm. Enjoy!

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