Carrot Cake Muffins

Good morning! Did everyone have a nice weekend? We got a (surprise) snowstorm in Portland on Saturday and had some fun playing in it! On Sunday we headed north to Sunday River to ski on sub par snow with the entire state of Massachusetts. Hard to believe conditions were December conditions in mid January!

Enough about snow and skiing. Let’s talk about muffins. Here’s a delicious recipe that I adapted from the NYT recipe for “healthy carrot cake muffins”. I just made mine a tad healthier. Here’s the deal: they’re still muffins. Muffins aren’t made to be health food so don’t get all angry when you see sugar in the recipe. They’re just a tad healthier than your traditional muffins (which I also love…). 

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Carrot Cake Muffins
Yields 12
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  1. 2 ½ cups whole-wheat pastry flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 2 teaspoons ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. ½ teaspoon ground allspice
  7. ½ teaspoon ground cloves
  8. ½ teaspoon salt
  9. 2 eggs
  10. ⅓ cup brown sugar
  11. ⅓ cup coconut oil (melted)
  12. 1 ⅓ cups almond milk (I used my homemade almond milk)
  13. 1 teaspoon vanilla extract
  14. ⅔ chopped walnuts
  15. 1 ½ cups grated carrots (I used a food processor to grate them)
  1. Preheat the oven to 375 degrees and spray the muffin tin with oil.
  2. Combine the dry ingredients in a bowl.
  3. In a separate bowl whisk together the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and stir just until combined.
  5. Fold in the carrots and walnuts.
  6. Pour batter into greased muffin tins until they are almost full.
  7. Bake in oven for about 25 minutes, or until a toothpick comes out clean.
Adapted from NYT Cooking
Adapted from NYT Cooking

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