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