Description
Healthy Carrot Cake Muffins Recipe made with grated carrots, mashed banana, maple syrup, almond milk, nut butter, cinnamon, and crunchy walnuts. These soft, moist muffins are naturally sweetened, wholesome, and perfect for a healthy breakfast or snack.
Ingredients
1 cup flour, I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute
½ teaspoon baking soda
1 teaspoon baking powder
pinch salt
½ teaspoon cinnamon
¼ cup maple syrup
½ cup almond milk
3 tablespoons nut butter, I used peanut butter this time but have also made these with almond butter
1 teaspoon vanilla extract
1 medium banana, mashed
½ cup grated carrot, I use a medium grate but you can also finely grate them
¼ cup chopped walnuts, or pecans plus more for topping if desired. You can also omit the nuts completely.
Instructions
Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
Sift together the flour, baking soda, baking powder, salt, and cinnamon.
Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
Gently stir in the grated carrot and nuts.
Evenly spoon the mixture into the 6 muffin cups.
Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.
Let cool slightly and ENJOY!!
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American