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!
Cook time 18 min
Prep time 30 min
Ingredients:
2 cups self-raising flour1 tsp baking soda
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup walnuts
2 carrots
1 cup milk (1% fat)
2 eggs
2 tbsp canola oil
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.
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 per serving
10 ServingsCalories 280kcal
Protein 8g
Carbohydrates 36g
Fiber 2.17g
Sugar 13g
Fat 12g
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