Moist and Lightly Sweet Carrot Muffins

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 350°F (175°C).

Line a muffin tin with paper liners or grease it lightly.

Grate the carrots and set aside.

In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, whisk together the sugars, eggs, oil, and vanilla extract until well combined.

Add the grated carrots to the wet mixture and stir until evenly distributed.

Combine the wet and dry ingredients, mixing gently until just combined.

Fold in the walnuts and raisins if using.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Spice Level:

Allergens