Spiced Carrot Muffins
These Spiced Carrot Muffins are a deliciously healthy muffin and a perfect way to sneak in some extra veggies!
Ingredients
- 1 Cup all purpose flour
- ½ cup whole wheat flour
- 2 teaspoon baking powder
- ½ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ½ tsp Ground cloves
- ¼ teaspoon salt
- ½ cup Turbinado sugar
- 1 large eggs beaten
- ¾ cup Unsweetened almond milk
- 1/4 cup Coconut oil melted and cooled slightly
- 2 teaspoon vanilla extract
- 1 1/2 cup shredded carrots
- ¼ cup chopped nuts
Instructions
- Preheat oven to 375 degrees F.
- Grease muffin tins or line with paper liners.
- In a large mixing bowl, combine flour, baking powder, nutmeg, ginger, cloves, salt and sugar, whisk to combine. In a small bowl, combine the egg, milk, coconut oil, and vanilla. Whisk to combine, then fold in shredded carrots with a spatula.
- Mix the wet ingredients into the dry ingredients.
- Using a measuring cup, pour the batter equally into the muffin cups, about ⅔ of the way full each. Top with chop nuts.
- Bake in a oven for 14-16 minutes. Let cool in pan for 10 minutes before removing to racks to cool completely.
Notes
- This recipe makes 12 regular muffins, 6 large muffins, or 24 mini muffins.
- Store the muffins in an airtight container, in the fridge for up to seven days, or three days at room temperature.
- The muffins can be frozen for up to three months. Place them in two Ziploc freezer bags, and put them in the freezer until ready to be eaten.
