Carrot Cake Muffins

Snack on these tender and sweetly-spiced carrot cake muffins that also make a great snack for young kids!

INGREDIENTS (DRY)

Classic Rolled Oats

1/2 cup Captain Classic Rolled Oats

Flour

1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)

White Sugar

1/4 cup natural sugar

Ground Flax Seed

1 tbsp ground flax seed

Baking Powder

1 tsp baking powder

Baking Powder

1 tsp baking soda

Cinnamon

1 tsp cinnamon

Ground Ginger

3/4 tsp ground ginger

Ground Cloves

1/8 tsp ground cloves

Kosher Salt

1/2 tsp kosher salt

INGREDIENTS (WET + MIX-INS)

Maple Syrup

1/3 cup + 2 tbsp pure maple syrup

Apple Sauce

1/3 cup unsweetened applesauce (oil replacer)

Coconut Milk

1/2 cup coconut milk (the cream on top from a full fat can) OR yogurt

Water

1/4 cup + 3 tbsp water

Vanilla Pods

1.5 tsp pure vanilla extract

Carrots

1.5 cups grated carrots (about 3 small-medium carrots)

Raisin

1/2 cup raisins, soaked in water and drained

Walnut

1/3 cup chopped & toasted walnuts

METHODS

  1. Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.
  2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
  3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.

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