loveandlemons5.0
Carrot Muffins
These healthy carrot muffins are a delicious breakfast or snack! They're moist, fluffy, and warmly spiced. They keep well at room temperature for up to 2 days. After that, pop them in the freezer. They thaw perfectly!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat the oven to 400°F and grease a 12-cup muffin tin.
2
In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
baking powder1 tablespooncinnamon1 teaspoon
3
In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
large eggs, see note*2grated carrots3 cups
4
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to ⏱️ 20 minutes, or until the muffin tops spring back to the touch. Let cool for ⏱️ 10 minutes, and then transfer to a wire rack to cool completely.
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