Carrot Cake Muffins
Do you have a carrot cake lover in your house? I do! I was recently looking for something different to serve the kiddos for breakfast (that would also be a treat for my hubby) and was inspired by a large quantity of carrots from our imperfect produce delivery. This springtime treat hides some fruit, vegetables, protein and fiber with delicious bursts of sweet raisin and warm notes of cinnamon and cardamom.
Tips to get you started:
These muffins are a great "make ahead" and freeze it style breakfast, just pull one or two out and thaw quickly in the microwave or overnight in a sealed container to prevent drying.
They also make a great dessert!
Prep time: 15-20 minutes
Cook time: 20-25 minutes
Serves: 24 single muffin servings
Dry ingredients:
1 Cup whole wheat flour
1 Cup Almond flour
1/2 Cup Old Fashioned Oats
1 Teaspoon sea salt
1 Teaspoon baking powder
1/4 Teaspoon ground cardamom
1 Teaspoon ground cinnamon
1/2 Cup packed brown sugar
1 Cup Golden raisins (regular raisins or dried cranberries also work well)
1 Cup pecan pieces
Wet ingredients:
1 1/2 Cups carrot, peeled and grated
3 Large pasture raised eggs
1/3 Cup whole milk Greek yogurt
2/3 Cup oil (Coconut or Avocado)
1 Teaspoon vanilla extract
Part one: Pre-heat your oven to 350 degrees Fahrenheit. Prepare 2 cupcake pans with liners to total 24 lined tins.
Part two: In a large mixing bowl, combine the first 7 dry ingredients (leave out the pecans and raisins until after wet ingredients have been added).
Part three: In a separate mixing bowl, combine wet ingredients making sure to mix after each addition.
Part four: Add the wet ingredient mixture to the large bowl with the dry ingredients and stir well. Add the pecans and raisins to this and mix once more.
Part five: Using a 1/4 cup measuring cup, distribute the batter evenly to the lined cupcake pans and bake for 20 minutes, check for doneness by inserting a dry, clean toothpick into the muffins. If it comes out without batter sticking to it, the muffins are done. If more baking time is needed, continue to check for doneness in 5 minute intervals.
Part 6: Once the muffins are baked through, remove them from tins and cool for at least 15 minutes before consuming.
Serving suggestions: These muffins are a great kick start to the day with your favorite mug of coffee or tea, or they can be topped with a lemon butter cream frosting for a carrot cake treat!
Tiny chefs in the house? They can help:
Measure ingredients
Stir the batter
Place paper liners in the cupcake tins
Nutrition information: Total Calories: 194 // Total Fat: 13.3 g // Cholesterol: 24 mg // Sodium: 96.2 mg // Total Carbohydrates: 17.05 g // Protein: 3.75 g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
