Carrot and Almond Muffins Recipe

A closer shot of a carrot and almond muffin, higlighting its texture.

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Carrot and Almond Muffins Recipe

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!

Prep Time25

Cook Time30

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Calories: 299kcal

Author: Neriz

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

Nutrition