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Carrot Muffins
The flavor of the mix-ins is what makes these muffins an indulgent treat.
Course
Breads, Breakfast
Cuisine
American
Keyword
carrots, easy, kids
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
394
kcal
Author
Cultured Palate
Ingredients
1 ½
cups
whole wheat flour - preferably sprouted
1 ½
teaspoon
baking soda
½
teaspoon
cinnamon
¾
cups
honey or raw sugar
2
eggs
½
cups
olive oil
1
teaspoon
vanilla
½
teaspoon
salt
1 ½
cups
grated carrots
1
cups
nuts
chopped - pecans, walnuts
1
cups
raisins
Instructions
Preheat oven to 350 F.
Mix together the flour, baking soda and cinnamon - set aside.
In a mixing bowl mix the honey, eggs, oil, vanilla and salt.
Add the dry ingredients (flour, baking soda and cinnamon) and mix well.
Add the grated carrots, nuts and raisins and blend until just moistened .
Fill prepared muffin cups ¾ full.
Bake at 350 F for 20 - 25 minutes or until a fork inserted comes out clean.
Cool on wire racks.
Enjoy!
Notes
Tips For Making Carrot Muffins
You can freeze these after they have cooled completely
Try adding chocolate chips for an extra sweet treat (serve as dessert or breakfast on the go)
You can add whatever nuts you prefer in the recipe (unsalted)
Nutrition
Calories:
394
kcal
|
Carbohydrates:
51
g
|
Protein:
7
g
|
Fat:
20
g
|
Saturated Fat:
2
g
|
Cholesterol:
27
mg
|
Sodium:
294
mg
|
Potassium:
450
mg
|
Fiber:
5
g
|
Sugar:
18
g
|
Vitamin A:
4980
IU
|
Vitamin C:
3
mg
|
Calcium:
41
mg
|
Iron:
2.1
mg