Loading page…
These healthy carrot muffins are a delicious breakfast or snack! They're moist, fluffy, and warmly spiced. They keep well at room temperature for up to 2 days. After that, pop them in the freezer. They thaw perfectly!
View original recipe on loveandlemons.comPreheat the oven to 400°F and grease a 12-cup muffin tin.
In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla. Stir in the carrots.
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
No notes yet. Be the first to share your experience.