Carrot Muffins
Ingredients
Dry Ingredients
-
1
cup
all-purpose flour
-
¾
cup
whole wheat flour
-
½
cup
almond flour
-
1
tablespoon
baking powder
-
1
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
nutmeg
-
½
teaspoon
sea salt
Wet Ingredients
-
⅔
cup
unsweetened almond milk
-
½
cup
avocado oil
-
2
large
eggs
-
½
cup
cane sugar
-
1
teaspoon
vanilla extract
Add-ins
-
3
cups
grated carrots
-
½
cup
chopped walnuts
-
½
cup
raisins
-
¼
cup
whole rolled oats
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, whisk together the wet ingredients and stir in the grated carrots.
- Combine the dry ingredients with the wet ingredients and stir until just mixed.
- Fold in the walnuts and raisins.
- Scoop the batter into the muffin cups using a measuring cup.
- Sprinkle oats on top of the muffins.
- Bake for 16 to 20 minutes until the tops spring back or a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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