Carrot muffins
These carrot muffins are moist and packed with the natural sweetness of carrots and zucchini, complemented by walnuts and a hint of cinnamon. Ideal for breakfast or a snack, they are easy to prepare and bake.
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!
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.
Carrot muffins FAQ:
Bake the carrot muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
To store leftover carrot muffins, place them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months.
Yes, you can substitute buttermilk with a mixture of 1 cup milk and 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.
You can substitute walnuts with other nuts like pecans, or for a nut-free option, use seeds such as pumpkin or sunflower seeds. Adjust the quantity to your preference.
In addition to using a toothpick, you can check if the muffins are done by gently pressing the tops. If they spring back and feel firm, they are likely cooked through.
Cooking 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.
Nutrition Facts
8 ServingsCalories 270kcal
Protein 7g
Carbohydrates 27g
Fiber 4.09g
Sugar 6g
Fat 27g
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