Carrot Walnut Muffins

Name: Carrot Walnut Muffins
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 Carrots, shredded; Walnuts; Raisins, pecans, flaked almonds, flaked coconuts (optional); 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

Reva @cook_3610881

Healthy and moist carrot cake muffins!!

Reva @cook_3610881

Healthy and moist carrot cake muffins!!

Saved

Ingredients

30 mins

12 servings

3Carrots, shredded
Walnuts
Raisins, pecans, flaked almonds, flaked coconuts (optional)
Dry ingredients
1 1/2 cupAll purpose flour
2 tspBaking soda
1 tspCinnamon powder
1/4 tspSalt
1 cupSugar
Wet ingredients
3eggs
1/2 cupbutter
2 tbspMilk
2 tspVanilla extract

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Steps

30 mins

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. Bake the muffins for 15-20 minutes until puffed.
6

For a gluten free vegan recipe, the following items can be replaced. All purpose flour - 1/2 almond meal+ 1 cup gluten free flour blend. Sugar - 1/4 cup agave nectar or maple syrup + 3 mashed dates. Milk - plain almond milk unsweetened. Eggs can be avoided and mashed bananas can be added.