Jennifer Causey
Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 6

Carrot cake meets muffins in this tasty, one-bowl recipe. The muffins rely on almond flour for their dense crumb (which also happens to mean they’re gluten-free), and the shredded carrot adds extra moisture. Basically, these muffins will stay fresh for quite a while. Nutmeg draws out the vegetal notes without overpowering the flavors, and a bit of butter adds richness. Serve with strong black tea or a cappuccino for a cozy snack. Pro tip: If you have the time, toast and cool the walnuts before chopping and proceeding with the recipe to add an extra layer of flavor to the batter.

How to Make It

Step 1

Preheat oven to 350°F. Grease a 12-cup muffin tin with cooking spray.

Step 2

Stir flour, baking powder, baking soda, salt, nutmeg, carrots, and walnuts in a large bowl until combined. Create a well in the center of bowl, and add melted butter, honey, and eggs. Stir until well combined. Spoon batter into prepared pan.

Step 3

Bake until a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in pan for 5 minutes. Remove from pan and cool completely on a wire rack.

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Ratings & Reviews

/5
Reviews
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