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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!
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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
Whole Wheat Flour
1 3/4 cups
Whole Wheat Flour
or Flour of your choice
Baking Powder
1/2 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Salt
1/2 tsp
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Carrot
2 cups
Carrots, grated, peeled
Walnut
1/2 cup
Walnut, chopped
Raisins
1/2 cup
Raisins
Coconut Oil
1/2 cup
Coconut Oil, melted
Nutrition Per Serving
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Calories
271
Fat
14.7 g
Protein
6.5 g
Carbs
31.0 g
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Carrot Muffins
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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!
Tags
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Breakfast
American
Comfort Food
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Quick & Easy
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