Carrot & Nut Muffins

Carrot & Nut Muffins: A Nutritious and Delicious Treat

If you’re looking for a wholesome and delicious snack that’s perfect for any time of the day, these Carrot & Nut Muffins are just what you need! Packed with nutritious ingredients and bursting with flavor, these muffins are sure to be a hit with your family and friends. Here’s how you can make them:

Ingredients:

• 1 cup all-purpose flour, spooned and leveled
• ¾ cup whole wheat flour, spooned and leveled
• ½ cup almond flour, spooned and leveled
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• ⅔ cup unsweetened almond milk
• ½ cup avocado oil or neutral oil
• 2 large eggs
• ½ cup cane sugar
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• ½ cup chopped walnuts
• ½ cup raisins
• ¼ cup whole rolled oats, for sprinkling on top

Directions:

1. Preheat and Prepare: Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt. This ensures that the spices and leavening agent are evenly distributed throughout the dry mixture.
3. Combine Wet Ingredients: In a large bowl, whisk together the unsweetened almond milk, avocado oil (or any neutral oil), eggs, cane sugar, and vanilla extract until well combined. Stir in the grated carrots, making sure they’re evenly mixed in.
4. Blend Ingredients: Pour the dry ingredients into the bowl with the wet ingredients. Stir gently until just combined, being careful not to overmix. Fold in the chopped walnuts and raisins to add a delightful crunch and natural sweetness to the muffins.
5. Fill Muffin Cups: Use a ⅓-cup measuring cup to scoop the batter into the prepared muffin cups. This helps to ensure that each muffin is of equal size. Sprinkle the tops with whole rolled oats for a lovely, rustic finish.
6. Bake: Place the muffin tin in the preheated oven and bake for 16 to 20 minutes, or until the muffin tops spring back when touched lightly. You can also insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
7. Cool and Enjoy: Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. This helps prevent them from becoming soggy as they cool.

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 220 kcal per serving
• Servings: Makes 12 muffins

Serving Suggestions:

These Carrot & Nut Muffins are perfect for breakfast, a midday snack, or even as a healthy dessert. Pair them with a cup of tea or coffee for a delightful treat. They also make a great addition to lunchboxes for both kids and adults.

Tips and Variations:

• Substitute Ingredients: Feel free to substitute the almond milk with any other plant-based milk, such as oat or soy milk. If you don’t have almond flour, you can use more all-purpose or whole wheat flour instead.
• Add-ins: For an extra flavor boost, try adding a handful of shredded coconut or chopped dates to the batter.
• Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Simply reheat in the microwave or oven before serving.

These Carrot & Nut Muffins are not only tasty but also packed with nutrients. The combination of whole grains, nuts, and carrots provides fiber, healthy fats, and essential vitamins, making them a great choice for a balanced diet. Enjoy baking and sharing these delightful muffins with your loved ones!

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