Carrot Walnut Muffins are a delightful blend of flavors and textures, making them an excellent choice for breakfast or a satisfying snack. Packed with nutritious ingredients and a hint of sweetness, these muffins are not only delicious but also easy to make. Whether you’re looking to start your day with a wholesome meal or need a treat to enjoy throughout the week, these muffins will quickly become a family favorite. Let’s dive into the recipe!
Ingredients
- 120 g oats
- 1 small bunch of walnuts, roughly chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 2-3 carrots (about 200 g), finely grated
- 2 medium-sized eggs
- 3 tablespoons sugar-free yogurt
- 2 tablespoons honey
- 35 ml coconut oil, melted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Directions
- Preheat your oven to 180°C. Line a muffin tin with paper liners or lightly grease with coconut oil.
- Place the oats in a blender or food processor and pulse until they turn into a coarse flour.
- In a large bowl, combine the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt. Stir well to distribute the leavening agents evenly.
- In another bowl, whisk together the eggs, yogurt, honey, and melted coconut oil until smooth. Ensure the oil isn’t too hot, or it may cook the eggs.
- Fold in the grated carrots to the wet mixture.
- Pour the wet mixture into the dry ingredients and gently stir until everything is well combined. Take care not to overmix; just stir until no streaks of flour remain.
- Add the chopped walnuts to the batter, folding them in evenly so each muffin gets a good crunch.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack.
- Enjoy them warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Nutrition Info (per muffin): Approximately 130 calories, 4g protein, 20g carbohydrates, 6g fat.
How to Serve
Carrot Walnut Muffins are perfect on their own or served with a dollop of yogurt or a smear of nut butter for added richness. Pair them with a cup of tea or coffee for a wonderful breakfast or snack option. These muffins can also be enjoyed warm right out of the oven or at room temperature, making them ideal for meal prep. Store leftovers in an airtight container at room temperature for up to three days or refrigerate them for longer freshness.
FAQs
1. Can I substitute the walnuts with another nut?
Yes, you can easily substitute walnuts with pecans, almonds, or even sunflower seeds if you prefer a nut-free option.
2. Can I make these muffins vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based yogurt instead of dairy yogurt.
3. What other ingredients can I add for flavor?
Feel free to add ingredients like raisins, chocolate chips, or coconut flakes to customize the flavor of your muffins!