Healthy Carrot Muffins

Moist, flavorful and full of healthy ingredients. These Carrot Muffins come together quickly in a few simple steps. You will love these muffins as they are so fluffy and tender, FULL of carrots, warm spices, and an added crunch of nuts and seeds. You can enjoy them whenever you want, but they make for a comforting breakfast or quick afternoon snack.

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Moist, flavorful, and full of healthy ingredients, I love these healthy carrot muffins! This easy recipe

comes together quickly in just a few simple steps. Plus, it creates my favorite delicious, comforting,

nutrient-dense breakfast! Packed with shredded carrots, warm spices, whole wheat flour, and the

perfect crunch of nuts and seeds, these muffins make the perfect filling breakfast, yummy afternoon

snack, or healthy dessert. I can’t wait for you to taste them!

(If you love warm fall flavors as much as I do, you’ll also love my brown butter pumpkin bread recipe!)

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What You’ll Need:

We’ll start by preheating our ovens to 400. I know that seems high, but I’ll explain why it’s essential to

start with an extra hot oven later. Trust me! You’ll also want to take a moment to line your muffin tin

with muffin cups.

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Next, let’s gather our ingredients. You’ll find all the exact measurements listed in the recipe card below,

but to make these dairy-free carrot muffins, you’ll need the following:

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DRY INGREDIENTS:

 Whole wheat flour (or substitute 1-to-1 gluten-free flour)

 Chopped walnuts (or pecans)

 Cinnamon, nutmeg, and ground cloves (pumpkin pie spices)

 Baking powder

 Salt

WET INGREDIENTS:

 Freshly grated carrots (not pre-grated)

 Eggs

 Olive oil (or avocado oil)

 Maple syrup

 Your favorite non-dairy milk (soy milk, oat milk, almond milk, etc.)

 Vanilla extract

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I also like to top my carrot muffins with pumpkin seeds for some extra crunch and added nutrients.

Don’t be afraid to experiment and make this recipe your own! You might add raisins to make your

muffins taste even more like carrot cake. Sometimes, I even trade out the pumpkin pie spice blend for a

Chinese five-spice blend instead. So, feel free to play with the ingredients until you find your favorite

flavor combination!

(Check out my buttermilk carrot cake recipe for a truly decadent, carrot-filled dessert!)

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How to Make These Delicious Dairy-Free Carrot Muffins:

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First, we’ll start by combining all our dry ingredients in a large mixing bowl. Mix together the whole

wheat flour, cinnamon, nutmeg, cloves, and salt. Then, add your baking powder. This recipe calls for two

teaspoons of baking powder, which may seem like a lot, but this extra baking powder is precisely what

these muffins need to rise and have the beautifully domed tops we’re looking for.

Now, add your chopped walnuts to the bowl. Depending on your preferred muffin texture, you can chop

your walnuts coarsely or finely. I like to pop mine in the food processor and pulse a few times. This gives

the walnuts a fine, almost coarse, mealy texture, with just a few larger chunks mixed in. After you add

your walnuts to the flour mixture, set this bowl aside for a moment.

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Grab another mixing bowl, and let’s mix up our wet ingredients. Start with the eggs and olive oil. The

olive oil is what will keep these dairy-free carrot muffins moist. Liquid at room temperature, oil keeps

cakes and muffins from getting stale much longer than butter. So, olive oil will keep your muffins moist

for days after baking. (If you can keep your family from eating them all at once!)

Then, mix in your maple syrup. Since these carrot muffins are free of refined sugars, maple syrup is the

only sweetener we’ll use in this recipe. The natural flavor of the syrup pairs so nicely with the warm

spices in the muffin batter and adds the perfect amount of sweetness! Now, add the vanilla extract.

Add Shredded Carrots, Combine Ingredients, and Bake!

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It’s important to use freshly grated carrots instead of the pre-shredded ones you can get from the

grocery store. Those are often treated with added ingredients to prevent them from turning brown or

clumping together, so it’s a million times better to grate the carrots yourself. You can use a box grater

and grate them by hand, or you can use the grate attachment on my favorite food processor, which

turns whole carrots into shredded carrots in moments!

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Add your shredded carrots to your wet ingredients, mix, then finally combine your wet and dry

ingredients into one large mixing bowl and stir until you see no more white streaks. Then, portion your

muffin batter into your muffin tin and top with pumpkin seeds! Now, we’ll bake these dairy-free carrot

muffins for 10 minutes at 400 degrees.

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This initial burst of hot air combined with all the baking powder in the batter will encourage your

muffins to pop up almost immediately when they enter the oven. Then, after the first 10 minutes, turn

the temperature down to 350 and bake until a cake tester or toothpick comes out clean. The total

cooking time will depend on the size of your muffins, so keep a close eye on the oven!

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Some Links to Help Bake the Perfect Carrot Muffins:

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I hope these dairy-free carrot muffins become your favorite nutritious breakfast, just like they have

become mine! They are moist, subtly sweet, and filled with warm spices. I find the flavor so comforting,

and I love how these muffins keep me full and nourish my body!

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You can find the complete video tutorial for these healthy carrot muffins here. Also, below, you can find

a list of some of the products I use to make this delicious recipe. And finally, click here for a peek inside

my personal cookbook.

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Until next time, Buon appetito!

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