Walnuts: a Star in the Power of 3
To help celebrate the Power of 3 this March, check out this dessert recipe that is delicious and sure to make your house smell amazing, too! Walnut Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size! They’re light and fluffy, easy to prepare and, because they can be easily transported, a great option for a spring potluck or gathering. Walnut Carrot Cake Muffins are the perfect treat to have on hand this season!
How to Make Walnut Carrot Cake Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 cups grated carrots (about four to five carrots)
- 3/4 cup coconut sugar
- 1/2 cup finely chopped walnuts, divided
- 1/2 cup olive oil
- 1/2 cup applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F and line 12 muffin cups with paper liners (or lightly grease the muffin tin).
- In a large bowl, stir together carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk together until smooth.
- Add flour, cinnamon, baking soda, baking powder and salt, and stir together until fully incorporated. Fold in most of the walnuts, reserving some to top the muffins with.
- Spoon equal amounts of batter into each cup and sprinkle with remaining walnuts.
- Bake for 25 minutes or until the tops are firm to touch or a toothpick comes out clean.
- Let cool completely, then store in an airtight container for up to 3 days, or refrigerate for up to 1 week.
Pro tip: Have extra walnuts left over? Store them in the cheese drawer! You can maintain the fresh taste of California walnuts by keeping them cold.
Check out these additional plant-forward recipes to get into the spirit of the Power of 3! If you want to learn more about the Power of 3 initiative, read all about it here, as we pull inspiration from kitchens around the world on how to incorporate walnuts into your daily meals and snacks.
