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–+ servings

Walnut Carrot Cake Muffins

5 from 1 vote
Serves: 10 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 cups grated carrots, about 4-5 carrots
  • ¾ cups coconut sugar
  • ½ cup walnuts, finely chopped
  • ½ cup olive oil
  • ½ cup applesauce
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Directions

  1. Preheat the oven to 350 F
  2. In a large bowl, combine the grated carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk together until smooth
  3. Add in the flour, cinnamon, baking soda, baking powder and salt and whisk together until fully incorporated
  4. Fold in the walnuts, reserving some to top the muffins with.
  5. Fill a 12-count muffin tin with 10 muffin liners and spoon about ¼ cup of batter into each cup. Top each muffin with the remaining chopped walnuts
  6. Bake for 20-22 minutes, until the tops are firm to touch or a toothpick comes out clean
  7. Let cool completely, then store in an airtight container for up to 3 days, or refrigerate for up to 1 week