Carrot Walnut Muffins Recipe

Name: Carrot Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 Carrots, shredded; 1 1/2 cup All purpose flour; 2 tsp Baking soda; 1 tsp Cinnamon powder; 1/4 tsp Salt; 1 cup Sugar; 3 eggs; 1/2 cup butter; 2 tbsp Milk; 2 tsp Vanilla extract

Servings: persons

1
Preheat oven to 200 celsius.
2
Combine the dry ingredients in a bowl and sift it all together.
3
Add shredded carrots, walnuts and optional garnishing to the mixture and toss well.
4
Combine wet ingredients in another bowl and add it to the flour mixture, stirring until the batter is well combined.
5
Divide batter among the muffin cups, filling them three fourths full.
6
Bake the muffins for 15-20 minutes until puffed.
7
For a gluten free vegan recipe, the following items can be replaced.
8
All purpose flour - 1/2 almond meal+ 1 cup gluten free flour blend.
9
Sugar - 1/4 cup agave nectar or maple syrup + 3 mashed dates.
10
Milk - plain almond milk unsweetened.
11
Eggs can be avoided and mashed bananas can be added.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Carrots, shredded, 1 1/2 cup All purpose flour, 2 tsp Baking soda, 1 tsp Cinnamon powder, and more.

Yes, Carrot Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Walnut Muffins

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