Carrot Muffins - Love & Lemons

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

Greek yogurt reduces calories while adding creaminess.

walnuts

🥗Healthier: pumpkin seeds

Pumpkin seeds are often less expensive and nut-free.

Preheat 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 ⅓-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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens