Carrot and walnut muffins
Enjoy these delicious and nutritious Carrot and Walnut Muffins, made with wholesome ingredients like freshly grated carrots, crunchy walnuts, and a hint of cinnamon. Perfect for breakfast or a healthy snack, these easy-to-make muffins are light, fluffy, and bursting with flavor. Try our simple recipe today!
- 06 Mar 2025
- Cook time 18 min
- Prep time 30 min
- 10 Servings
- 9 Ingredients
Carrot and walnut muffins are a delightful, wholesome treat perfect for breakfast or a snack. The natural sweetness of the carrots combined with the crunchy texture of walnuts creates a beautiful harmony of flavors. Rich in nutrients and easy to make, these muffins are sure to become a favorite in your household.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease the cups with cooking spray.
- In a large mixing bowl, sift together the self-raising flour and baking soda.
- Add the brown sugar and cinnamon, stirring until evenly combined.
- Grate the carrots finely and chop the walnuts into small pieces.
- Add the grated carrots and chopped walnuts to the dry mix, stirring through to make sure they’re well distributed.
- In a separate bowl, whisk together the milk, eggs, and canola oil until smooth and well combined.
- Create a well in the center of the dry ingredients.
- Pour the wet mixture into the well and gently fold the ingredients together until just combined. Be careful not to overmix; the batter should be moist but not smooth.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your carrot and walnut muffins warm or at room temperature. They’re perfect for breakfast, a snack, or a dessert!
Tips:
- Make sure to finely grate the carrots to ensure they integrate well into the batter.
- Lightly toast the walnuts before chopping to enhance their flavor.
- Mix the dry ingredients and wet ingredients separately before combining for a smoother batter.
- Don’t overmix the batter; mix just until the ingredients are combined to keep the muffins tender.
- Fill the muffin cups evenly to ensure uniform baking.
- Test the muffins by inserting a toothpick into the center; if it comes out clean, they are done.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These carrot and walnut muffins are an easy-to-make, deliciously healthy treat that can be enjoyed any time of the day. With simple ingredients and a straightforward method, they are perfect for both novice and experienced bakers. Enjoy them warm or at room temperature for a delightful burst of flavor and texture in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 2.17g | 6% |
| Sugar 13g | 13% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.41g | 5% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 45mg | 8% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.77mg | 5% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.87mg | 1% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 4.27ug | 4% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 1.00mg | 9% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 200mg | 6% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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