Carrot Spice Muffins

Thursday, October 22, 2015 0 0
 
These carrot spice muffins are packed full with carrots, spiced with cinnamon and ginger, sprinkled with cranberries, and laced with healthy coconut oil. 
 
Okay, this – THIS – is my favourite carrot muffin recipe.
 
These Carrot Spice Muffins are packed full with carrots, spiced with cinnamon, nutmeg, ginger, and allspice, sprinkled with cranberries, and laced with healthy coconut oil. The muffins are moist, spicy, not too sweet, and an excellent grab-and-go breakfast. As I’ve mentioned, we have an excess of carrots from our roof garden this year, so I’ve been trying to use them in as many recipes as possible, and drinking as much Apple Carrot Ginger Juice for breakfast as I can ;)

These carrot spice muffins are packed full with carrots, spiced with cinnamon and ginger, sprinkled with cranberries, and laced with healthy coconut oil.
 
 
The recipe is endlessly tweak-able – I’ve made it with raisins instead of cranberries, pumpkin puree instead of applesauce, and doubled the sugar and added cream cheese frosting to make carrot cake. You could additionally substitute vegetable oil for the coconut oil (except why would you want to), add walnuts or other nuts, or pour the batter into a loaf pan for carrot spice bread. I don’t think you can really screw up this recipe. (Okay, I’m sure you could, so don’t take my word on that!)
 
Carrot Spice Muffins are moist, spicy, not too sweet, and an excellent grab-and-go breakfast.

The scents of sweet spices make carrot spice muffins undeniably perfect for fall. And, if you’re on the PSL-all-things-pumpkin train, I highly recommend that you substitute the apple sauce in this recipe for pureed pumpkin. It’s deeelish.

Whip up a batch of Carrot Spice Muffins before you head to the pumpkin patch – that’s what I’ll be doing this Saturday!
 
Carrot Spice Muffins
 
Prep time
Cook time
Total time
 
Carrot Spice Muffins are moist, spicy, not too sweet, and an excellent grab-and-go breakfast.
Author:
Serves: one dozen
Ingredients
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon salt
  • ½ cup coconut oil melted (you can also use vegetable oil)
  • ½ cup brown sugar
  • 2 large eggs
  • ¼ cup unsweetened smooth apple sauce (or try pumpkin puree instead!)
  • 1 teaspoon vanilla
  • finely grated zest of half an orange
  • 1 cup grated carrots
  • ½ cup craisins
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium size bowl, mix together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, all spice, and salt.
  3. In a large bowl, beat together the melted coconut oil with the sugar. Beat in the eggs, one at a time, until batter is light and smooth. Reduce the mixer speed to low, then add the apple sauce, vanilla and orange zest. Finally, gently stir in the grated carrots and craisins.
  4. Drop batter into a greased or paper-lined muffin tray.
  5. Bake at 350 degrees F for 20 minutes.

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