Walnut Carrot Cake Muffins

By Something Nutritious - Gal Shua-Haim
Total Time
0 Mins
Serves
10
Serving Size
1 Muffin
Meal
Dessert

DESCRIPTION

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

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

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.