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Healthy Carrot Cake Muffins


  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 muffins 1x
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Ingredients

  • 1 cup of flour (I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • pinch of salt
  • 1/2 teaspoon of cinnamon
  • 1/4 cup of maple syrup
  • 1/2 cup of almond milk
  • 3 tablespoons of nut butter- I used peanut butter this time but have also made these with almond butter
  • 1 teaspoon of vanilla extract
  • 1 medium banana, mashed
  • ½ cup of grated carrot (I use a medium grate but you can also finely grate them)
  • ¼ cup of chopped walnuts or pecans plus more for topping if desired (you can also omit the nuts completely)

Instructions

  1. Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
  2. Sift together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
  4. Gently stir in the grated carrot and nuts.
  5. Evenly spoon the mixture into the 6 muffin cups.
  6. Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.
  7. Let cool slightly and ENJOY!!
  • Category: breakfast
  • Method: baking
  • Cuisine: american

Keywords: vegan breakfast, vegan muffin, healthy breakfast