These easy carrot and almond muffins are perfect for breakfast, snacks, or lunchboxes! Made with grated fresh carrots and almond flour, they're soft, lightly sweetened, and so quick to prepare --- excellent homemade muffins that you should add to your collection!
Expect the undeniable taste of almonds and carrots in every bite of these muffins. They're a slightly healthier version of your regular carrot muffins because of the portion of almond flour in the batter --- plus the crunchy almond bits on top.
They're delicious, light, and fluffy --- perfect for breakfast (even on the go), a mid-day snack, or whenever you need something to perk you up.
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Why this muffin recipe is a keeper!
- Almonds add texture and depth. The almond flour in the batter gives the muffins a soft, velvety texture, while the bits of almond on top provide a delicate crunch. The contrast in the texture makes every bite more interesting.
- Freezer friendly & meal-prep friendly. These carrot muffins freeze well and taste just as good when reheated, making them an excellent go-to option for busy weeks and baking ahead of time.
Ingredients
(See the recipe card below for measurements.)
- Carrot – about a medium-sized carrot, peeled and grated; measuring to a cup once grated.
- Flour – you need a mix of all-purpose and almond flour to get that fluffy and moist texture of carrot and almond muffins.
- Eggs – medium-sized ones at room temperature.
- Butter – unsalted, melted and cooled.
- Milk – whole cream milk if possible..
- Sugar – superfine sugar (like caster sugar) will be excellent with this muffin recipe.
- Almonds – slices of blanched almonds for the crunchy bits on top.
- Baking powder – just use your favorite brand.
How to make almond carrot muffins
Start by preheating your oven to 180°C (350°F) and lining your tins with muffin papers.
Strain the all-purpose flour and baking powder --- then set aside.
Using another bowl, mix the melted butter with sugar.
Add eggs and milk and continue mixing.
Add the grated carrot --- and combine.
Add the almond flour and the sifted flour with baking powder.
Mix everything, just enough to combine --- your almond and carrot muffin batter is now done.
Spoon a portion of the batter into the muffin tin; leave some space on top of the paper.
Sprinkle with almond slices.
Place muffin tin in the middle of the oven for twenty-five to thirty minutes, or until a toothpick comes out clean when inserted.
Remove from the oven and transfer your carrot almond muffins to a rack to cool.
Sprinkle with powdered sugar, if preferred ---- then serve!
Helpful tips
- Make sure the melted butter has cooled down before combining it with the rest of the ingredients
- Do not overmix the batter when adding the two types of flour and baking powder --- mix just enough to combine.
- Feel free to grate the carrot into smaller bits if you prefer.
Serving suggestions
Almond carrot muffins are a delightful treat that you can enjoy in various ways:
- Pair with a warm beverage. The nuttiness and subtle sweetness of these muffins complement the depth and richness of a freshly brewed coffee or the aromatic notes of an herbal tea.
- Serve with a light soup for brunch. For a cozy, light meal, pair these carrot almond muffins with a bowl of carrot ginger soup with coconut milk. The creamy, slightly spicy soup goes well with the nutty muffins --- creating a balanced and satisfying combo.
So what are you waiting for? Get the ingredients ready and start measuring --- you will not regret it! 🙂
More Easy Carrot or Almond Recipes
Do you like the flavors of these muffins? Then I've got a couple of similar recipes in the blog that you should check out:
- Olive oil carrot cake. It has an undeniable carrot flavor; this moist cake features olive oil for a lighter texture --- slightly sweet, earthy, and delicate in every bite.
- Rustic almond pear cake. This cake highlights the flavor of almonds, which goes excellently with the natural sweetness of the fresh pears. It's an absolutely yummy pairing!
OR GET MORE IDEAS FROM THIS LIST OF EASY SNACK RECIPES!
📖 Recipe
Carrot and Almond Muffins Recipe
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Hand mixer
- Strainer for sifting
- Muffin tins/pan
- Muffin liners/papers
Ingredients
- 1 cup carrot, grated
- 2 medium eggs
- 100 grams all-purpose flour (about 2/3 cup)
- 100 grams almond flour (about 3/4 cup + 2 tablespoons)
- 50 ml milk (6 tablespoons)
- 75 grams butter (5 tablespoons when melted), melted and cooled
- 2 teaspoons baking powder
- 2 tablespoons almond slices
Instructions
- Preheat your oven to 180°C (350°F) and line your tins with muffin papers.
- Strain the all-purpose flour and baking powder --- then set aside.
- Using another bowl, mix the melted butter with sugar.
- Add eggs and milk, continue mixing, then combine the grated carrot.
- Add the almond flour and the sifted flour with baking powder.
- Mix everything, just enough to combine.
- Spoon a portion of your almond and carrot muffin batter into the tin; leave a bit of space on top of the paper.
- Sprinkle with almond slices.
- Place muffin tin in the middle of the oven for twenty-five to thirty minutes, or until a toothpick comes out clean when inserted.
- Remove from the oven and transfer your carrot almond muffins to a rack to cool.
- Sprinkle with powdered sugar, if preferred ---- serve and enjoy!
Notes
- Cook's Tip: Remember not to overmix the batter when adding the dry ingredients --- mix just enough to combine.
- Refer to the post for more tips and suggestions
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