HEALTHY PUMPKIN CARROT MUFFINS
These muffins are also packed with tons of freshly grated carrots (a cup and a half to be exact!). I love the added texture that grated carrots add, and although these muffins taste like pumpkin muffins, they are much larger than standard pumpkin muffins.
Ingredients
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/8 teaspoon ground cloves , optional
- 1/4 teaspoon ground nutmeg , optional
- 1/2 teaspoon baking soda
- 1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup shredded coconut
- 1 cup (140 g/5 oz) all-purpose flour
- 1/2 cup (100 g/ 3.5 oz) granulated sugar
- 1/2 cup canola oil (or vegetable, safflower)
- 180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
- 1/2 cup (50 g) walnuts, roughly chopped
Instructions
First, preheat the oven to 350F / 180C. Line a muffin pan with paper molds.
Then, in a large bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Put aside.
In a mixing bowl with a paddle, or using a hand mixer, beat together the eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes. At low speed and with the mixer running, add the oil slowly and beat until everything is mixed. Stir in vanilla extract until smooth, then turn off the blender. Fold the carrots by hand until they are combined. Stir in the flour mixture until it is combined. Do not mix. Stir in nuts and grated coconut.
Fill each lining ¾ with paste. Bake for 15 to 20 minutes until a toothpick inserted in the center of the muffin comes out clean. Let the muffins cool completely on a wire rack.
Muffins keep in an airtight container for 4 days at room temperature or in the refrigerator. Happy Cooking Time.
