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.
Ingredients
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2 cups grated carrots, about 4-5 carrots
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3/4 cups coconut sugar
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1/2 cup olive oil
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1/2 cup applesauce
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2 eggs
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1 teaspoon cinnamon
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup California walnuts, finely chopped, divided
PREPARATION
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Preheat the oven to 350°F and line 12 muffin cups with paper liners or lightly greased.
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In a large bowl, stir together carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk together until smooth.
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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. -
Spoon equal amounts of batter into each cup and sprinkle with remaining walnuts.
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Bake for 25 minutes or until the tops are firm to touch or a toothpick comes out clean.
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Let cool completely, then store in an airtight container for up to 3 days, or refrigerate for up to 1 week.
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