Have you ever made grey muffins before? It’s not attractive.
For my first attempt at this recipe, I thought I’d be fancy and buy multi-colored carrots, but I failed art class. Purple + yellow does NOT equal a beautiful color for a muffin. The colors melded together and became a muddy-grey.
Fortunately, the muffins tasted great, so it was worth trying to make them again. This time with normal, orange carrots.
Although I like to be adventurous, I should be a little more logical about it. Sometimes the classics are there for a reason.
But I’m already thinking ahead, maybe next time I’ll make these with _only_ purple carrots for a fully purple version…
Keep your carrots in your muffins, not the floor,
Your favorite alternative chefs, K & T
Carrot “Cake” Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins
Ingredients
Dry
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 cup chopped walnuts plus more for topping
Wet
- 2 eggs room temperature
- 1/2 cup almond milk or other milk
- 1/3 cup refined coconut oil melted
- 1/3 cup honey
- 2 teaspoons vanilla
- 1 1/2 cups grated carrots (about 3 whole carrots)
Instructions
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Preheat oven to 350 degrees Prepare muffin tray with 12 baking cups.
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In a large bowl, combine all dry ingredients and whisk together
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In a small bowl, combine all wet ingredients and whisk together.
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Slowly add the dry ingredients into the bowl with the wet ingredients (about 1/3rd at a timand mix them together.
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Fold in the carrots with a spatula or spoon.
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Fill up 12 baking cups with the mixture, about 2/3rds full. Add additional chopped walnuts on top as desired.
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Bake for 25-28 minutes or until inserting a toothpick into a muffin comes out clean. Cool for 10 minutes, then enjoy!