Carrot Muffins Recipe Demonstration - Joyofbaking.com

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 (180°C).

Line a 12-cup muffin pan with paper liners or lightly butter the cups.

In a bowl, mix together 1 and 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.

Add 3/4 cup granulated sugar and 1/2 cup dried coconut to the dry mixture.

If desired, add 1/4 cup chopped pecans (or other nuts) and mix well.

In another bowl, whisk together 2 large eggs and add 1/2 cup flavorless oil and 1/2 teaspoon pure vanilla extract.

Add 1 and 1/3 cups grated raw carrot and 1 grated apple to the wet mixture and stir to combine.

Combine the wet and dry ingredients, mixing until just moistened without any flour pockets.

Evenly fill the muffin cups with the batter.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, rotating the pan halfway through baking.

Let the muffins cool in the pan for 5 to 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens