Rating: 5 stars
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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.


Credit: Jennifer Causey

Recipe Summary

10 mins
30 mins
Serves 6


Ingredient Checklist


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

  • 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.

  • 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.