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Healthy Carrot Cake Muffins
Healthy Carrot Cake Muffins. Loaded with shredded carrots, walnuts and coconut oil. Perfect for breakfast or as a snack!
👥 18 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- spatula
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees. Spray two muffin tins with cooking spray. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
baking soda2 teaspooncinnamon1 teaspoon
2
Add the coconut oil and brown sugar to a stand mixer with the paddle attachment and mix until combined, ⏱️ 1-2 minutes.
3
Next add in the eggs, one at a time, beating after each addition and scraping the sides. Mix in the vanilla. (The mixture will be a little lumpy don't worry)
large eggs (room temperature)3
4
Add in the apple sauce and greek yogurt and mix until combined.
5
Add the dry ingredients in two additions to the stand mixer and mix just until combined. Do not overmix. By hand using a rubber spatula fold in the carrots, oats and walnuts.
carrots (shredded)2 cups
6
Pour into the prepared muffin tins. Bake for ⏱️ 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.
7
Allow the muffins to cool in the muffin tin on a cooling rack until completely cool. Run a butter knife around the edges of each muffin and remove. Serve immediately and enjoy!
Nutrition Facts
calories
218 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
2 g
sugar Content
14 g
sodium Content
211 mg
protein Content
4 g
cholesterol Content
27 mg
carbohydrate Content
25 g
saturated Fat Content
8 g
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