Carrot and Walnut Muffins
This past weekend I saw a roadside farmer’s stand selling humungous bags of carrots. There is no possible way I could have ever hoped to make enough baked goods, juice, and salads in time to use up all of those carrots before they went bad so I opted out. However, I did feel inspired to go to the store and buy a smaller bag of carrots and make some delicious muffins to enjoy for breakfast this week
While I’m calling these little beauties muffins, they honestly are more like cupcakes minus the frosting. Carrot and walnut muffins are moist, sweet, and have a hint of autumn spice.
I decided to toast some walnuts to sprinkle on top to add some extra texture as well.
I don’t know what it is about Fall, but is just seems like everyone is craving autumn spices. There is something about the crisp air that just compliments the aromas of cinnamon, nutmeg, allspice, etc. I kept this recipe pretty simple and just stuck to cinnamon, but I think adding the other autumn spices would be delicious here as well.
If you wanted to make this a cupcake recipe instead of muffins, I would highly recommend smothering them with my cinnamon cream cheese frosting from my Carrot and Apple Cake recipe.
These muffins are great in the fall when the carrots are plentiful, but also freeze really well so they can be enjoyed year-round!
adapted from Better Homes and Gardens
- Preheat oven to 350° Fahrenheit and prepare two muffin tins with cupcake liners.
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside.
- In a separate bowl, combine the shredded carrots, beaten eggs, and coconut oil. Mix together and then pour into the dry ingredients. Stir with a wooden spoon until all the dry ingredients have been incorporated.
- Evenly distribute the batter into the muffin tins. Sprinkle with the toasted walnuts.
- Bake the muffins for 15 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly and enjoy!