Walnut Carrot Cake Muffins

By Nick Oltarsh of Lobby at Twelve Restaurant in Atlanta
Total Time
50 Mins
Serves
12
Meal
Breakfast Brunch Snack

DESCRIPTION

These muffins are a perfect breakfast or snack!

Prep Time
15 Mins
Cook Time
35 Mins
Total Time
50 Mins
Calories
284
Total Fat
10
Polyunsaturated Fat
4
Cholesterol
0
Sodium
227
Carbohydrates
48
Dietary Fiber
3.5
Protein
5

Ingredients

  • 2 cups firmly packed finely grated carrots
  • Juice of 1 large orange
  • 2 teaspoons vanilla extract
  • 1/4 cup light olive oil
  • 1 cup honey, liquefied in microwave (30 sec.)
  • 1/2 cup crushed or chopped pineapple, drained
  • 1 cup unbleached white flour
  • 1 1/2 cups whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup California walnuts, chopped

Preparation

  1. Preheat oven to 350°F.
  2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
  3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
  4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
  5. Pour the batter into a 12-cup muffin pan lined with paper liners. Fill muffin cups 2/3 full. Bake for 30-35 minutes.

Note: You can also pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, cut into 12 pieces, and serve.