Wholesome and Delicious: Healthy Carrot Muffins Recipe
Enter these Healthy Carrot Muffins. Born out of a desire to provide wholesome snacks for my family, these muffins are low in sugar and packed with goodness. With tender shreds of carrots, a hint of coconut, and hearty oats, each bite is a nutritious delight that both kids and adults love.
Equipment
- Muffin tin
Ingredients
- 30 g shredded coconut
- 70 g oats of any kind
- 120 g all-purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 130 g brown sugar
- 1 teaspoon vanilla extract
- 100 ml milk
- 2 teaspoon lemon juice fresh
- 80 ml vegetable oil you can use melted coconut oil, cooled slightly
- 200 g grated carrots
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or by greasing lightly.
- In a mixing bowl, combine shredded coconut, oats, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together eggs and brown sugar until smooth. Add vanilla extract, milk, lemon juice, and oil, mixing until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Fold in the grated carrots until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- 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 a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!