Description
Delicious carrot muffins made with whole wheat flour, grated carrots, and spices.
Ingredients
Scale
- 1½ cups whole white wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup grated carrots (shredded on a box grater so that they are super fine)
- ¼ cup chopped walnuts (optional)
- ¼ cup raisins (optional)
- ½ cup coconut oil (melted and cooled)
- ⅓ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup unsweetened applesauce
- ½ cup canned crushed pineapple (not drained)
Instructions
- Preheat the oven to 350℉ (175℃) and line a muffin pan with liners or grease well.
- In a large mixing bowl, whisk together 1½ cups whole white wheat flour, 1 teaspoon baking soda, ½ teaspoon table salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon ground ginger until well combined. Add in the ¾ cup grated carrots, and walnuts and raisins if using. Toss to coat with flour.
- In a separate medium mixing bowl, whisk together ½ cup coconut oil, ⅓ cup honey, 1 teaspoon vanilla extract, 1 large egg, ½ cup unsweetened applesauce, and ½ cup canned crushed pineapple.
- Add the wet mixture to the dry ingredients. Mix until just combined and the flour is moistened fully, being careful to not overmix. The batter will be thick!
- Scoop with an ice cream scoop or ¼ cup measuring cup into the prepared muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out dry.
- Cool muffins for 10 minutes on a cooling rack in the muffin tin and then remove muffins and cool completely on the rack.
Notes
- These muffins can be stored in an airtight container for up to 5 days.
- They freeze well, so make a batch and save for later!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg