Servings: 12 muffins
Calories: 160kcal
Cost: $8.00
Equipment
- Mixing bowls
- Measuring cups and spoons
- Grater
- Whisk
- Muffin tin
Ingredients
- 2 medium carrots, grated
- 250 g whole wheat flour
- 1 tablespoon maca powder
- 100 g coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- a pinch salt
- 100 ml melted coconut oil
- 120 ml almond milk
- 1 teaspoon vanilla extract
- a handful chopped walnuts for topping
Instructions
- Preheat your oven to 180°C (350°F) and gather all ingredients.
- In a large mixing bowl, combine whole wheat flour, maca powder, coconut sugar, cinnamon, baking soda, and a pinch of salt.
- Add the grated carrots to the dry ingredients and mix well.
- In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
- Pour the wet ingredient mixture into the dry ingredients and grated carrots, gently folding until just combined.
- Line a muffin tin with paper liners or grease it well, and fill each muffin cup about 3/4 full.
- Sprinkle chopped walnuts on top of each muffin.
- Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool for a few minutes before transferring to a wire rack.
Notes
To ensure moist muffins, avoid overbaking and consider adding a splash of apple cider vinegar to the wet ingredients for extra tenderness.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For long-term storage, freeze individually wrapped muffins for up to 3 months.
Feel free to experiment with different nuts or seeds for the topping, or substitute other superfood powders if maca is not available. Enjoy warm with Greek yogurt or a drizzle of honey!
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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