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.
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.
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.
Carrot Cinnamon Maple Muffins
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 12 modest muffins 1x
- Category: Muffins
- Method: Baking
Description
Carrot Cinnmaon Maple Muffins are a lovely treat for breakfast, dessert, or a quick snack. I like to have these with a cup of coffee. They aren’t too sweet since they are sweetened by maple syrup and the natural sweetness of the carrots.
Ingredients
- 2 cups whole wheat flour (I used Community Grains brand)
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 3 eggs
- 2/3 cup maple syrup
- 3/4 cup vegetable oil
- 2–1/2 medium carrots, rough chopped – I used a food processor
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, combine dry ingredients: flour, cinnamon, baking powder, salt.
- In another bowl, whisk eggs, vanilla, and maple syrup first. Slowly pour in vegetable oil until combined.
- Add wet ingredients to the dry ingredients. With a wooden spoon or spatula, mix until combined.
- Gently fold in the walnuts and carrots.
- Line a muffin pan with reusable liners form OXO. I use these liners. I use this muffin pan.
- Pour batter evenly in to liners.
- Bake 35-40 minutes or until tops are just firm to touch. Let the muffins cool for 10 minutes before removing from liners.
Notes
I used rainbow carrots grown in my garden. The color of your muffins will vary depending on the carrots you use.