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Healthy Carrot Cake Muffins

Irresistibly Moist Healthy Carrot Cake Muffins for Snacking

These Healthy Carrot Cake Muffins blend wholesome ingredients for a perfect snack that's moist, fluffy, and packed with nutritious benefits.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Mix
  • 1 cup All-purpose flour Can replace with whole wheat flour for a denser muffin.
  • 1 cup Whole wheat flour Adds fiber and nutty flavor.
  • 1/2 cup Almond flour Enhances moistness; can substitute with oat flour for gluten-free.
  • 1 tbsp Baking powder Acts as a leavening agent.
  • 1 tsp Cinnamon Adjust according to preference.
  • 1/2 tsp Ground ginger Adjust according to preference.
  • 1/4 tsp Nutmeg Optional.
  • 1/2 tsp Sea salt Balances the sweetness.
Wet Mix
  • 1 cup Unsweetened almond milk Can use regular or any plant-based milk.
  • 1/3 cup Avocado oil Can substitute with melted coconut oil or butter.
  • 2 large Eggs For vegan, substitute with a flaxseed mixture.
  • 1/2 cup Cane sugar Can replace with brown sugar or maple syrup.
  • 1 tsp Vanilla extract
Stir-Ins and Toppings
  • 2 cups Grated carrots Ensure finely grated.
  • 1/2 cup Chopped walnuts Can omit for nut-free.
  • 1/2 cup Raisins Can replace with dried cranberries or chocolate chips.
  • Whole rolled oats Optional for sprinkling on top.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • cooking spray

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a muffin tin.
  2. In a medium bowl, whisk together all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt.
  3. In a large bowl, combine the almond milk, avocado oil, eggs, cane sugar, and vanilla extract. Mix in grated carrots.
  4. Pour the dry ingredients into the wet mixture and stir gently until just combined.
  5. Fold in chopped walnuts and raisins into the batter.
  6. Scoop the batter into the prepared muffin tin, filling each cup three-quarters full. Sprinkle with whole rolled oats if desired.
  7. Bake for 16-20 minutes until tops spring back and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to maintain fluffiness. Use finely grated carrots for moisture and sweetness. Adjust bake time based on your oven's performance.

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