Wholesome Carrot Muffins
These tender carrot muffins are naturally sweet and perfect for a quick breakfast or a healthy afternoon snack.
dailyrecipesbook.comThere is nothing better than the smell of warm spices and fresh carrots coming from the oven. These muffins are a favorite in my house because they are hearty enough to keep you full but light enough to feel good about eating for breakfast.
My top tip for this recipe is to grate your carrots by hand using the smaller holes on your box grater. It ensures the carrots blend perfectly into the batter so you get a nice bit of veggie in every single bite.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 cups finely grated carrots
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- 3
In a separate medium bowl, mix the eggs, honey or maple syrup, melted coconut oil, and vanilla extract until well combined.
- 4
Gently stir the wet ingredients into the dry ingredients until just combined, then fold in the grated carrots.
- 5
Divide the batter evenly among the muffin cups.
- 6
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- 7
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
๐ก Tips
Store these muffins in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them for up to three months and just pop one in the microwave for a quick warm snack.
Made this recipe? Let us know how it went.
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