Carrot Cake Muffins
My mom used to shop at the A&P (remember the A&P???, which is now Dominion) and bring home a plastic clamshell container of bakery fresh carrot muffins. We would enjoy them with a cup of Orange Pekoe tea in the afternoon and I remember EXACTLY how they tasted, how moist they were….lord knows what was in them, but as a kid who cares! When I tested this recipe I was instantly taken back to those muffins and feel so much better knowing what I’ve put in them. These are delicious and kid approved, thanks to my 3-year-old niece and baking helper, Lucy! They also pack a nutritional punch with applesauce, sweet potatoes and coconut oil 🙂
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- ¼ cup melted coconut oil
- 1/2 cup honey
- 1 egg lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened applesauce OR mashed ripe banana
- ½ cup pureed sweet potato i.e. baby food
- 3/4 cup finely shredded carrots about 2-3 medium carrots
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Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
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In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
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Make a small well in the center of the dry ingredients and add the coconut oil, honey, egg, vanilla, applesauce and sweet potato.
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Stir ingredients together until just combined and there are still some spots of flour remaining.
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Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
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Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
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Remove to a wire rack to cool completely.
These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.
Add more veggies: add ½ cup grated zucchini or yellow squash to ‘sneak’ some extra in.
Mini Muffin Variation: Scoop out into greased mini-muffin tin and bake for 10 minutes.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.