If you’re looking for a way to utilize those freshly harvested carrots, these fluffy carrot muffins will satisfy your sweet tooth and your health needs.
Changing leaves, cooling temperatures, and everything nutmeg and cinnamon signifies one thing: Fall! Yep, must be my favorite time of the year.
I had a heaping bag of carrots in my fridge and decided to make carrot muffins. Baking with carrots adds a sweet and chewy texture to the muffin. I added chia seeds, hemp seeds, and raisins to add another dimension to the muffins, which turned out to be a success. These muffins are light, moist, and delicious. I used some rocking muffin liners that I purchased a while ago. You can buy them in any grocery store in the baking department.
I grated the carrots using a food processor, but you can also use a mandolin. This recipe is a one bowl recipe so you can mix everything by hand. The batter should be super thick. The carrots will release juices while baking so if the batter is super thin, your muffins will be raw and sloppy.
The winner of the recipe has to be the cinnamon and nutmeg which gives the muffins their distinctive autumn taste. You can play around with the recipe and add some flaked coconut, apple, pineapple, zucchini, or even banana.
A heaping dose of vitamins and super foods to kick off your day? Yep, this one is a winner!
Fluffy Carrot Muffins
- **1 cup whole wheat flour
- 1/3 cup gluten free oats
- 1/2 cup quinoa flour
- 1/3 cup freshly squeezed orange juice
- 3 cups nondairy milk
- 1 teaspoon baking soda
- 1/4 cup organic raisins
- 2 tablespoons melted coconut oil
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 3 tablespoons water
- 1 tablespoon flax meal
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 cups shredded carrots
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees
- Line a large muffin tray with 6 muffin wrappers or regular tray with 12 normal size muffin wrappers.
- In a small bowl, mix 3 tablespoons flax meal and 3 tablespoons water. Stir well and let sit for 10 minutes to thicken.
- Add all ingredients together (including flax mixture) and stir well. If the mixture looks too dry add 1 tablespoon of nondairy milk until the mixture holds together
- Place in oven, and bake for 25–30 minutes or until toothpick inserted is clean
**Replace the wheat flour for oat flour in this recipe to make it gluten free
Discover other great recipes with carrots, like these coconut-carrot quinoa patties!