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Moist Carrot Cake Muffins

Moist Carrot Cake Muffins

These Moist Carrot Cake Muffins are filled with the aroma of cinnamon and fresh carrots, offering a perfect balance of natural sweetness and earthy spice. They feature a tender crumb that melts in your mouth and delightful walnut crunch, ideal for a wholesome breakfast or snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamo
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 2 large eggs
  • 1 cup coconut sugar
  • 1/2 cup neutral oil (avocado or light olive oil)
  • 1 tsp pure vanilla extract
  • 2 cups finely grated fresh carrots
  • 1/2 cup chopped walnuts or pecans

Method
 

  1. Preheat your oven to 375°F (190°C) and greased or line your muffin tin.
  2. Grate the carrots until you have about two cups of packed carrots.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
  4. In a larger bowl, beat the eggs with coconut sugar until pale and frothy. Gradually add oil and vanilla while whisking.
  5. Fold the grated carrots into the wet mixture.
  6. Gradually add the dry ingredients to the wet mixture, folding until just combined.
  7. Gently fold in chopped walnuts or pecans.
  8. Scoop the batter into the muffin cups, filling about 3/4 full.
  9. Bake for 18 to 22 minutes until a skewer comes out clean.
  10. Let cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Use room temperature ingredients for the best results. For a vegan version, substitute eggs with flax eggs. Muffins can be stored in an airtight container for up to three days, or frozen for up to three months.