Description

These Carrot Cake Muffins blend the sweetness of carrots with warm spices, creating a quick and delightful treat. Perfect for breakfast or as a snack, they are easy to prepare and satisfying for any palate.

Ingredients

Scale

1½ cups whole white wheat flour, or all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
¾ cup grated carrots, shredded on a box grater
¼ cup chopped walnuts, optional
¼ cup raisins, optional
½ cup coconut oil, melted and cooled
⅓ cup honey, or maple syrup
1 teaspoon vanilla extract
1 large egg
½ cup unsweetened applesauce
½ cup canned crushed pineapple, not drained

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Instructions

Preheat the oven to 350℉ (175℃) and line a muffin pan with liners or grease it well.
In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger until combined. Add grated carrots and toss to coat with flour.
In a separate medium bowl, whisk together coconut oil, honey, vanilla extract, egg, applesauce, and crushed pineapple.
Combine the wet mixture with the dry ingredients. Mix until just combined without overmixing; the batter will be thick.
Scoop the batter into the prepared muffin tin using an ice cream scoop or ¼ cup measuring cup.
Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
Cool the muffins for 10 minutes in the tin before transferring to a rack to cool completely.

Notes

Make sure the carrots are finely grated for a better texture.
You can substitute coconut oil with vegetable oil if preferred.
For extra flavor, feel free to add a pinch of cloves or additional spices.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg