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If you’re like me, you have carrots growing out of your ears. Wait what? I mean – I’m growing carrots, and I have a lot of them. Aside from eating them plain, tossing them in a stir fry, soup, or baking them on their own, I wanted to come up with a sweet way to enjoy my homegrown carrots. Introducing, these delicious carrot muffins. They are sweetened by maple syrup and the natural sweetness of carrots. The cinnamon and maple pair perfectly with the walnut crunch. Enjoy for breakfast, dessert, or a snack. On their own, or a bit of butter – these muffins are versatile and scrumptious.
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The color of your muffins will depend on the carrots you use. For me, I had quite a few purple carrots in my bunch. The purple carrots give the muffins a dark coloring – but a taste all the same of a conventional orange carrot.
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These muffins are dairy and sugar free. They are sweetened by maple syrup and the natural sweetness of carrots.
To make your life easy peasy – use these cupcake liners I have from OXO. You can buy the liners here. I also use OXO muffin tin. You can buy the muffin tin here.
Maple Carrot Muffins with Cinnamon and Brown Butter
| Prep: 20 | Cook: 40 | Total: 60 |
Tender, warmly spiced carrot muffins sweetened with pure maple syrup and studded with crunchy walnuts. Made with whole wheat flour and no refined sugar. Perfect for breakfast, snacking, or freezing for later.
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 2/3 cup pure maple syrup
- 3/4 cup vegetable oil
- 2 to 3 medium carrots, finely chopped in a food processor (about 1 1/2 cups)
- 1/4 cup chopped walnuts, plus more for topping
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well with butter or oil.
- In a large bowl, whisk together the flour, cinnamon, baking powder, and salt until evenly combined. You should be able to smell the cinnamon as you whisk — that’s how you know it’s well distributed.
- In a separate bowl, whisk the eggs, maple syrup, vanilla, and vegetable oil together until smooth and slightly frothy. The mixture will look glossy and golden.
- Pour the wet ingredients into the dry and fold gently with a spatula or wooden spoon just until no dry streaks remain. The batter will be thick and a little lumpy — do not overmix or the muffins will turn out tough. Fold in the chopped carrots and walnuts until just distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Scatter a few extra walnut pieces on top of each one if you like.
- Bake for 35 to 40 minutes, until the tops are domed and spring back when lightly pressed, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The kitchen will smell deeply of cinnamon and maple. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Carrot color: The color of your muffins will depend on the carrots you use. Purple carrots give the muffins a darker, more dramatic appearance but taste exactly the same as orange carrots.
Food processor tip: Pulse the carrots in a food processor until finely chopped but not pureed — you want small, even pieces, not baby food. A box grater works too if you don’t have a food processor.
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze individually wrapped muffins for up to 3 months. Reheat from frozen in the microwave for 30 seconds or in a 300°F oven for 10 minutes.
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