Carrot Cake Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
Description
Carrots are a great source of beta carotene, the precursor to vitamin A. This means they’re a source of antioxidants and are good for your immune system, eye health, and skin. There’s no better way to enjoy this nutritious and fibre-rich veggie than in a delicious carrot cake muffin!
Ingredients
Scale
- 1 ¼ cups spelt flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 1/2 cups grated carrots
- 1 cups unsweetened oat milk
- 1/4 cup pure maple syrup
- 1 egg
- 1 cup organic raisins (optional)
Instructions
- Preheat your oven to 350oF. Line a muffin tin with silicone or parchment liners, or spray with coconut oil.
- In a large bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves.
- In a medium bowl, combine the carrots, milk, syrup, and eggs.
- Gently fold the wet into the dry until combined. Add raisins, if desired. Do not overmix!
- Divide the mixture among the 12 muffin cups.
- Bake for 20 minutes or until a fork comes out clean.
Notes
Time-Saving Tip
If you have a food processor, use it to save time grating the carrots.
Make it Dessert
Add 1/2 cup of pure maple syrup (instead of 1/4 cup) and top with whipped coconut for a delicious dessert.
Make it Vegan
Use a flax egg.
