Carrot muffins
Whip up a batch of delicious and nutritious carrot muffins with this easy recipe! Perfectly spiced with cinnamon and packed with wholesome ingredients like oats, dried coconut, walnuts, and fresh vegetables, these muffins make a great snack or breakfast option. Moist and flavorful, they’re made with buttermilk and olive oil for a tender crumb. Try this delightful twist on a classic treat today!
Cook time 30 min
Prep time 15 min
Ingredients:
1 cup self-raising flour2 tbsp oats
1/2 cup dried coconut meat
2 tsp brown sugar
1 carrot
1 large zucchini
1/2 cup walnuts
1 tsp cinnamon
1 egg
1 cup buttermilk
1/3 cup olive oil
2 tbsp coconut meat
1 tbsp butter
Delight your taste buds with these moist and flavorful carrot muffins, perfect for a quick breakfast or a cozy afternoon snack. Packed with the natural sweetness of carrots and zucchini, these muffins are both nutritious and delicious. The addition of walnuts and a hint of cinnamon provides a delightful crunch and aroma that is sure to please.
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with butter.
- In a large mixing bowl, combine the self-raising flour, oats, 1/2 cup dried coconut meat, brown sugar, cinnamon, and chopped walnuts. Mix well to ensure all ingredients are evenly distributed.
- Grate the carrot and zucchini using a grater or food processor. Squeeze out any excess moisture from the grated zucchini using a kitchen towel or paper towels.
- In a separate bowl, whisk together the beaten egg, buttermilk, and olive oil until well combined.
- Add the grated carrot and zucchini to the dry ingredients. Stir to mix everything together.
- Pour the wet ingredients into the dry mixture. Use a spatula or wooden spoon to gently fold the ingredients together until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- In a small bowl, combine the 2 tbsp of dried coconut meat and the melted butter. Mix until the coconut is well-coated.
- Sprinkle the coconut topping evenly over the muffins.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your carrot and zucchini muffins warm or at room temperature. They make a delicious and nutritious snack or breakfast treat!
Tips:
- Ensure all ingredients are at room temperature for better mixing and even baking.
- Grate the carrot and zucchini finely so they blend seamlessly into the muffin batter, adding moisture and flavor.
- Do not overmix the batter; mix until ingredients are just combined to avoid dense muffins.
- For an extra touch of sweetness, sprinkle a little brown sugar on top of the muffins before baking.
- Check the muffins for doneness by inserting a toothpick into the center; it should come out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container to keep them fresh for up to three days, or freeze them for longer storage.
Enjoy every bite of these homemade carrot muffins, knowing that they are made with wholesome ingredients and a touch of love. Whether you savor them fresh out of the oven or share them with family and friends, these muffins are sure to become a favorite treat.
Nutrition per serving
8 ServingsCalories 270kcal
Protein 7g
Carbohydrates 27g
Fiber 4.09g
Sugar 6g
Fat 27g
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