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Carrot Muffins

Carrot Muffins

Carrot Muffins are perfect for a quick breakfast or lunchbox option! Or just grab one of these and sit with a cup of coffee or tea and enjoy the afternoon!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 pieces

Ingredients
  

  • 50 gms Walnuts toasted and coarsely chopped (1/2 cup)
  • 270 gms carrot raw, peeled & grated raw (about 2-3, 2 cups)
  • 1 large apple peeled and grated
  • 280 gms flour (2 cups)
  • 220 gms castor sugar (1 1/4 cups)
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1.5 tsp cinnamon powder
  • 1 cup coconut grated, fresh but desiccated works as well
  • 3/4 cup oil or melted butter
  • 3 large eggs

Instructions
 

  • Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
  • Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let them cool and then chop coarsely.
  • Peel and finely grate the carrots and apple. Set aside.
  • In a large bowl whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
  • In a separate bowl whisk together the eggs, oil, and vanilla extract.
  • Fold the wet ingredients, along with the grated carrots and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
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