Whole-Grain Carrot Muffins
Whole-Grain Carrot Muffins make a tasty grab-and-go breakfast or snack. Made with oats, pecans and raisins, they’re hearty enough to fill you up and keep you fueled.
Makes: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 1 cup white whole-wheat flour
- ½ cup oat flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ cup almond milk
- 1 teaspoon lemon juice
- 2 large eggs
- 1 cup carrots, grated (about 2 medium carrots)
- ⅔ cup honey
- ½ cup avocado oil (or other neutral cooking oil)
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- ⅓ cup pecans, chopped
- ⅓ cup raisins
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray and set aside.
- In a large bowl, combine both flours, cornstarch, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a small bowl, combine the almond milk and lemon juice.
- In a separate large bowl, combine the eggs, carrots, honey, oil, vanilla, orange zest, and almond milk and lemon juice mixture. Stir in the pecans and raisins.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Portion the batter evenly into the prepared baking cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before serving.
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