Breakfast & Brunchbonappetit4.6
Carrot Muffins
This is the wholesome fruit- and veggie-packed carrot muffin you'll be thankful to have around on busy mornings when you need breakfast to go. It's inspired by the signature add-ins of a good morning glory muffin, such as nuts, raisins, lots of grated carrots, and warm spices like cinnamon and ginger. The whole wheat flour and unsweetened applesauce keep this carrot muffin recipe squarely in breakfast (and out of dessert) territory—sorry, cream cheese frosting, you're needed elsewhere. Be sure to use pure applesauce with no added sugar, otherwise the muffins will be too sweet. If you have a food processor with a grater attachment, by all means bust it out to make quick work of shredding the carrots.
👥 12 Servings👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●grater
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 325°. Line cups of muffin pan. Toast 1 cup raw walnuts or pecans in a single layer on a small rimmed baking sheet until golden brown or slightly darkened in color and fragrant, 6–⏱️ 10 minutes (walnuts will take less time than pecans). Let cool slightly, then coarsely chop; set aside. Increase oven temperature to 400°.
raw walnuts or pecans1 cup(125 g) all-purpose flour1 cup
2
Whisk 1 cup (125 g) all-purpose flour, ½ cup (70 g) whole wheat flour, 2 tsp. baking powder, ¼ tsp. baking soda, 1½ tsp. ground cinnamon, ¾ tsp. ground ginger, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine.
(125 g) all-purpose flour1 cup. baking powder2 tsp½ tsp. ground cinnamon1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Whisk 2 large eggs, 1 cup unsweetened applesauce, ⅔ cup (packed; 133 g) light brown sugar, ½ cup vegetable oil, and 1 tsp. finely grated orange zest in a medium bowl until well combined. Scrape into dry ingredients and fold in with a rubber spatula until almost combined and only a few streaks of flour remain. Add 2 medium carrots (about 5 oz.), grated on the large holes of a box grater (about 1½ cups), ½ cup golden raisins, and reserved nuts and gently fold into batter until just incorporated (be careful not to overmix).
(125 g) all-purpose flour1 cuplarge eggs2unsweetened applesauce1 cup. finely grated orange zest1 tspmedium carrots (about 5 oz.), peeled, grated on the large holes of a box grater (about 1½ cups)2½ cup (70 g) whole wheat flour
4
Divide batter evenly among muffin cups, filling almost to the brim. Top muffins with hemp seeds, chia seeds, flaxseed, and/or sesame seeds if desired.
(125 g) all-purpose flour1 cupHemp seeds, chia seeds, flaxseed, and/or sesame seeds (for topping; optional)
5
Bake muffins until tops are puffed and golden brown and a tester inserted into the centers comes out clean, 18–⏱️ 22 minutes. Transfer pan to a wire rack and let muffins cool ⏱️ 5 minutes in pan. Turn out muffins onto rack and let cool completely. Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature.
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