Healthy Carrot and Nut Muffin Recipe

Edited By: Natalia J.

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Muffins are definitely a guilty pleasure, but what if we told you that we have a muffin recipe that isn’t only on the healthier side, but is also ridiculously easy to prepare and needs very little cleanup. This recipe is dairy free and it also replaces part of the flour with almond flour, which results in a denser (and healthier) muffin.

They also contain healthy plant oils and nuts, full of the essential omega 3 fats and fiber, dried cranberries, carrots and ginger rich in vitamins, antioxidants, and healthy plant compounds. True, we do use eggs, minimal quantities of whole wheat flour and added sugar in this recipe, which means that you won’t be able to survive on these muffins exclusively (I know I want to), but we stand by the belief that it’s still a good idea to stick to healthier alternatives, especially when you’re craving sweets so badly your hand is reaching for cookies as you read this.

As is the case with all of our recipes, this recipe can be prepared in 1 bowl and it’s ready in a blink of an eye (sadly also gone in a blink because they’re so delicious). Finally, here is the recipe:

Cooking time: 30 minutes
Servings: 12
Difficulty: easy

To prepare this recipe, you will need:

Dry Ingredients

½ cup (50 g) almond flour*
2 cups (250 g) whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt

*I don’t buy ready-made almond flour. Instead, I wizz some almonds in my blender until they form a powder. If any bigger almond bits remain, don’t worry, they will give your muffins some extra crunch, yum!

Wet Ingredients

1 cup (240 ml) soy milk
1 teaspoon vinegar
¾ cup (150 g) brown sugar
2 eggs
½ cup (125 g) applesauce
¼ cup (60 ml) coconut oil
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger (optional)

“Filling”

1 cup (50 g) shredded carrots (about 2 small carrots)
¾ cup (90g) unsweetened dried cranberries
1 cup (150 g) chopped walnuts (reserve half for the topping)

Equipment: a lined 12 muffin tin.

Preparation:

Step 1. Preheat your oven to 375°F (190°C).

Step 2. Prepare the soy buttermilk by whisking the soy milk with vinegar and letting it thicken for about 10 minutes until it resembles buttermilk.

Step 3. In a large bowl, combine and mix all the wet ingredients together until smooth, adding in the buttermilk last.

Step 4. Sift in all the dry ingredients, whisking the batter until smooth and glossy, but it’s crucial not to overmix the batter because it won’t rise as it’s supposed to.

Step 5. Add in all the ingredients from the “filling” section and work them in gently with a spatula.

Step 6. Divide your batter evenly into the lined muffin tray, topping each muffin with some of the walnuts you reserved. Bake the muffins in the midsection of the oven for 18-20 minutes. The top of a perfectly-cooked muffin should be domed and golden brown, and the edges of the muffin should pull away slightly from the edges of the muffin tin.

Step 7. Take the muffins out of the oven and let them cool down for at least 10 minutes before taking them out. Enjoy warm or cold, I love to combine these with morning coffee, so delicious!