Carrot Muffins

by Kirsten on April 30, 2014 · 6 comments

in Cookies, Cupcakes & Muffins, Desserts


Carrot Mufins

My oven was broken again and you can probably imagine, that this is not a good thing happening around here. It is back in action since last night and I am thrilled. So today I had to bake something.  I decided on carrot muffins. They pack well and are a great snack for my daughter to take to school as an afternoon snack between her classes and theater practice. Carrots and apples keep the muffins moist and walnuts add some crunchiness. Yum. They also keep and freeze well.  Just the perfect little treat! 

Carrot Muffins with Walnuts

Carrot Muffins
5.0 from 1 reviews
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoon baking powder, (1¾ tsp. for High Altitude)
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • ¾ cups sugar
  • ¼ pound carrots, coarsely shredded
  • ½ cup walnuts, chopped
  • ½ cup raisins
  • ¼ cup sweetened flaked coconut
  • 3 large eggs
  • 1 cup organic corn oil (! non organic is GM!)
  • 2 teaspoons good vanilla
  • 1 Granny Smith apple, coarsely shredded
  1. Preheat your oven to 350 F.
  2. Line 18 muffin tins with paper or silicon liners. Set aside.
  3. In a large bowl mix together the flour, baking soda, cinnamon, salt and sugar.
  4. Mix in the carrots, walnuts, raisins, and coconut flakes. Set aside.
  5. In a smaller bowl mix together the eggs, the oil, and the vanilla extract.
  6. Add the shredded apple and mix well.
  7. Add the wet mixture to the dry mixture. Stir until just combined.
  8. Divide dough evenly among the 18 muffin pans.
  9. Bake for 16 to 20 minutes. Baking times may vary.
  10. Cool the muffins on a rack and store in an airtight container for up tp five days.
  11. The muffins also freeze well.
Use organic ingredients whenever available.


Silicone Baking Cups

I have been using silicon baking cups for several years, but when I was approached by The New York Baking Company to try theirs I couldn’t refuse. Look at those beautiful colors! Mine are just plane old white.  The New York Baking Company’s silicon baking buddies are BPA free, nonporous and release the baked goods very easily.  The best is, that you can actually stick them in the dishwasher. Isn’t that genius? A big thank you to The New York Baking Company! You can order your own pack of 12 reusable silicon baking cups over at Amazon.

Recipe adapted from

Find additional healthy muffin recipes over at Cooking Light.

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cheri May 19, 2014 at 12:26 pm

Oh just have to get myself some of those silicone baking cups. Your muffins look delicious, so glad you oven is up and working again.

Caterina B May 18, 2014 at 9:41 am

I have been making rhubarb bran muffins but I think I will forget the bran cereal (too processed and it makes my guts hurt) and make your carrot muffins instead. I think I will substitute rhubarb for the apple. How does that sound? I like candied ginger with rhubarb so
I might add a little bit of that, too. I think ginger and rhubarb would go well with the carrot.

Kirsten May 18, 2014 at 11:26 am

Yes, that sounds like a great addition. I also like rhubarb and ginger.

Kloe//Kloe's Kitchen May 16, 2014 at 6:57 am

These look soooo good! I have not baked with carrots yet at all…I know, that is bad. But I WANT to, and your recipe is inspiring me! Love your site so much!

Kirsten May 18, 2014 at 11:28 am

Thanks, Kloe! I hope you like the muffins. The carrots make them stay very moist.

sue/the view from great island April 30, 2014 at 2:18 pm

These might just tempt me away from my beloved banana muffins. I love those colorful silicone muffin cups, too, I’ve never seen them in such pretty colors!

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