Healthy Carrot Muffins
Delicious, nutritious muffins that blend sweetness from carrots and warm spices for a healthy snack or breakfast option.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Add nutmeg or ginger for extra flavor.
Wet Ingredients
- ½ cup grated carrots About 1 large carrot.
- ¼ cup honey Can substitute with maple syrup for vegan version.
- ¼ cup unsweetened applesauce
- ¼ cup almond milk Use any milk of choice.
- 1 teaspoon vanilla extract
Optional Ingredients
- ¼ cup chopped walnuts Optional; adds crunch.
Instructions
Preparation
- Gather all your ingredients on the counter.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together.
- In another large bowl, combine the grated carrots, honey, unsweetened applesauce, almond milk, and vanilla extract. Mix well.
- Add the dry ingredient mixture to the wet ingredients and stir until just combined.
- If using, fold the walnuts gently into the batter.
Baking
- Line a muffin tin with paper liners or grease lightly.
- Spoon the muffin batter into each cup until about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, checking doneness with a toothpick.
- Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for 3-4 days. Freeze wrapped muffins for up to 3 months. Reheat as needed.