Healthy Carrot Cake Muffins
With the goodness of whole wheat flour, carrots, and pure maple syrup to sweeten, these muffins are wholesome, delicious, moist, and only 179 calories.
Ingredients
- 1 ½ cups flour whole wheat
- 1 ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp cinnamon ground
- ¼ tsp nutmeg ground
- 1 cup carrots finely shredded
- ½ cup maple syrup pure
- ⅓ cup olive oil or coconut (melted)
- 2 eggs room temperature
- 1 tsp vanilla extract
- ⅓ cup milk
Instructions
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Preheat oven to 425 F. Line or grease a muffin pan and set aside.
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First, mix your dry ingredients in a medium bowl. 1 and 1/2 cups of whole wheat four, 1 and 1/2 teaspoons baking soda, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg.
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In a mixer, combine 1 cup of finely shredded carrots, 1/2 cup of maple syrup, 1/3 cup of olive or coconut oil(melted), 2 large eggs at room temperature, and 1 teaspoon vanilla extract.
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Add the flour mixture and 1/3 cup of milk alternatively to your carrot mixture and mix until just combined.
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Divide batter in the muffin pan. Bake for 5 minutes, then reduce temperature to 350 F and bake for another 10-15 minutes or until a toothpick inserted in the centre comes out clean. Cool 10 minutes in the pan before removing to wire rack to cool completely.
Recipe Notes
Stays fresh at room temperature for 3 days, in the fridge for up to a week, and in the freezer for up to 3 months in a freezer safe bag or container.