Best Carrot Cake Muffin Recipe

Healthy Carrot Muffins Recipe Cookie and Kate

WEBFeb 4, 2024 · Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking …

Rating: 4.7/5(495)
1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

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Healthy Carrot Cake Muffins Gimme Some Oven

WEBMar 22, 2021 · Add in the baking soda, cinnamon, sea salt, ginger, nutmeg, and pulse a few more times until the mixture is evenly combined. Set …

Rating: 5/5(12)
1. Preheat oven to 375°F. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray. Set aside.
2. Purée the oats in a blender or food processor until they reach a flour-like consistency. Add in the baking soda, cinnamon, sea salt, ginger, nutmeg, and pulse a few more times until the mixture is evenly combined. Set aside.
3. In a separate large mixing bowl, whisk together the eggs, milk, shredded carrots, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the oatmeal mixture in with the wet ingredient mixture, along with any optional add-ins, and stir until the mixture is just combined. (Try to avoid over-mixing.)
4. Portion the batter evenly into prepared baking cups. Then sprinkle a generous pinch of turbinado sugar on top of each cup of muffin batter, if you would like.

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