Carrot Muffins Recipe – Love and Lemons

Love carrot cakes? Then you have to try these carrot muffins! Moist, fluffy and warm seasoned and you are a delicious breakfast or a gabing go snack.

These carrot muffins combine two of my favorite things: carrot cakes and muffins! They are damp, fluffy and warm, with many grated carrots, tough raisins and crispy walnuts that are mixed for the texture.

In contrast to my carrot cake cupcakes, which are firm in the dessert area, these healthy carrot muffins are a great breakfast or snack. I love you that taste good Like carrot cakes when packing more nutrition.

They also freeze perfectly. If you have time on a weekend, make a large batch and stow them in your freezer. If you are something like me, you will love to have these carrot muffins on hand for busy morning! I only put in the microwave for 30 seconds to heat myself. 🙂

Carrot muffin ingredients

Here is what you need to make this Carrot Muffin recipe:

• CarrotNaturally! They make the muffins super damp and add a sweet, earthy carrot cake taste. Place them on the large holes of a box area.
• All -purpose flour, whole grain flour and almond flour – Full flour gives the muffins a whole grain punch, while the all-purpose and almond flour make them moist and tender.
• Baking powder and eggs – They help the muffins as they bake. You can replace the eggs with flax eggs to make these muffins vegan. Find instructions in the recipe notes below!
• Cinnamon, nutmeg, ginger and vanilla – The spices and vanilla add a warm taste.
• Almond milk – or every milk you like! My homemade oat milk would also work well here. Feel free to use regular milk if you do not need these muffins for milk -free muffins.
• Avocado oil – for moisture and wealth. If you don’t have it at hand, replace another neutral oil such as vegetable oil or rapeseed oil.
• Cane – It makes the muffins slightly sweet. Brown sugar also works!
• Walnuts – for crunch. Roasted pecans would also be delicious.
• Raisins – They give these healthy carrot muffins tough texture and sweet taste.
• Whole rolled oats – I love strain my carrot cake with cream cheese sugar effusion, but these carrot muffins? Not so much. Instead, I sprinkle them with oats for a healthy cut.
• And sea salt – To bring all flavors to pop!

Find the full recipe with the following measurements.

How to do carrot muffins

This Carrot Muffin recipe is so easy to make! This is how it works:

First do the dough. The dry ingredients in a medium -sized bowl and the damp ingredients in a large whisk. Stir the shredded carrots into the damp ingredients.

Then add the dry ingredients to the carrot mixture and stir it until you are combined.

Make sure not to exceed! If you do this, the muffins are tight. Fold the walnuts and raisins.

Next, share the dough into the Muffin cups. Use a 1/3 cup measuring cup to drive the dough into a greased muffin. Sprinkle the oat on the muffins …

And bake! Transfer the muffins into a 400 ° F -oven and bake until the tops come back into touch or until a toothpick gets out into the centers of the muffins clean. Let them cool in the pan for 10 minutes and then put them in a rust to completely cool them.

That’s it! Enjoy these carrot cake muffins for breakfast or a snack or serve them as part of a larger brunch. They go well with hearty breakfast price such as a frittata, a breakfast or scrambled eggs and a bowl of fresh fruit.

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