Walnut Carrot Cake Muffins

DESCRIPTION

These moist and delicious carrot cake muffins are sweetened with coconut sugar and get their nutty flavor from heart healthy California walnuts.

Total Time
0 Mins
Serves
10
Serving Size
1 Muffin
Meal
Dessert

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
420 cal
Total Fat
32 g
Saturated Fat
3.5 g
Polyunsaturated Fat
16.9 g
Monounsaturated Fat
9.866 g
Cholesterol
30 mg
Sodium
200 mg
Carbohydrates
20 g
Dietary Fiber
3 g
Total Sugars
3 g
Protein
8 g
Vitamin D
0 (0%DV) mcg
Calcium
60 (4%DV) mg
Iron
2 (10%DV) mg
Potassium
240 (4%DV) mg

Ingredients

  • 2 cups grated carrots, about 4-5 carrots

  • 3/4 cups coconut sugar

  • 1/2 cup olive oil

  • 1/2 cup applesauce

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup California walnuts, finely chopped, divided

Preparation

  1. Preheat the oven to 350°F and line 12 muffin cups with paper liners or lightly greased.

  2. In a large bowl, stir together carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk together until smooth.

  3. Add flour, cinnamon, baking soda, baking powder and salt and stir together until fully incorporated. Fold in the most of the walnuts, reserving some to top the
    muffins with.

  4. Spoon equal amounts of batter into each cup and sprinkle with remaining walnuts.

  5. Bake for 25 minutes or until the tops are firm to touch or a toothpick comes out clean.

  6. Let cool completely, then store in an airtight container for up to 3 days, or refrigerate for up to 1 week.