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Carrot Cake Muffins Recipe

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4.3 from 14 reviews

Delicious and wholesome carrot cake muffins made with diced apples, rolled oats, shredded carrots, and warm spices. These moist and naturally sweetened muffins are easy to prepare using a blender and baked to perfection for a comforting treat perfect for breakfast or snack time.

  • Total Time: 40 minutes
  • Yield: 10 muffins

Ingredients

Main Ingredients

  • 1 1/2 cups diced apples, skin on
  • 2 large eggs
  • 2 cups Old Fashioned rolled oats, plus more for topping
  • 1/4 cup olive oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 2 cups shredded carrots (large grate)
  • 1/2 cup raisins

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it's ready when your batter is prepared.
  2. Blend Ingredients: In a blender, combine the diced apples, eggs, rolled oats, olive oil, maple syrup, baking soda, baking powder, vanilla, cinnamon, ginger, nutmeg, and kosher salt. Blend on high for 1 to 2 minutes until the batter is smooth and well combined.
  3. Rest and Prepare Add-ins: Let the batter sit for 5 minutes to thicken slightly. During this time, grate the carrots if not already prepared.
  4. Fold in Carrots and Raisins: Gently fold the shredded carrots and raisins into the batter, mixing until evenly distributed without overmixing.
  5. Fill Muffin Cups: Line a muffin tin with 10 cups and divide the batter evenly among them. Sprinkle a few rolled oats on top of each muffin for texture and visual appeal.
  6. Bake: Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Store: Remove muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack. Store airtight at room temperature for 3-4 days, refrigerate for up to 10 days, or freeze for up to 3 months.

Notes

  • Pure maple syrup provides natural sweetness and adds moisture; you may substitute with honey or agave nectar if preferred.
  • If the batter appears too thick after blending, you can add a splash of milk or water to reach desired consistency before folding in carrots and raisins.
  • Using old fashioned rolled oats is recommended for better texture, but quick oats can be used as a substitute.
  • For a nut-free and naturally sweet snack, these muffins are perfect and kid-friendly.
  • You can add nuts like walnuts or pecans for added crunch if desired.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/carrot-cake-muffins-recipe/