As the self-proclaimed muffin expert I am, I present to you a very easy to follow recipe for carrot muffins. They are very filling actually and delicious. Even though, to me, there’s just something about carrot cake and muffins that feels odd, but it actually works pretty well.

I don’t think coconut oil would work in this, but you’re free to try. Especially if using refined coconut oil, it might be fine. I used sunflower oil and it worked well. Once again a conglomerate of various recipes I found online, reduced sugar and low-ish fat. But you can’t make muffins healthy!

The batter will be slightly runny and that’s completely OK. The muffins will rise and be fluffy. This can make about 7 muffins if you fill the cases to the top.

Prep time: 20 minutes

Cooking time: 45 minutes

Ingredients for 7 muffins

  • 180ml non-dairy milk
  • 1 tbsp ground flaxseed
  • 50g white whole wheat flour
  • 100g white wheat flour (yes we’re mixing!)
  • 100g light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/22 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 35g neutral oil (sunflower or similar)
  • 1 finely grated apple (~120g)
  • 180g shredded carrot

Steps

  1. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a bowl.
  2. In a separate bowl, mix the milk and flax and let sit for a few minutes.
  3. Add the sugar and oil to the milk mixture and whisk until combined.
  4. Add the grated apple and carrot to the wet ingredients and mix.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Preheat the oven to 180°C and line a muffin tin with paper liners.
  7. Fill the liners to the top with the batter.
  8. Bake for 45 minutes or until a skewer inserted into the muffins comes out clean.
  9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.