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
Scale
- 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.
Keywords: muffins, carrots, baking, cinnamon, maple, walnuts