Ok Seattle. I love you. But seriously. Is it spring or winter? Because 20 minutes of straight up slow hailing is ridiculous. Snow or rain...Please just PICK one ????! I'm also kind of over the cold weather. As fun as it's been, I'm ready to not have to wear a bajillion layers and snow boots outside every morning. Sweater weather pleaseandthankyou.
Anyway, while I'm ready for spring, at least I can still bake up a storm! Nothing better for baking than cold weather. So let's talk about these healthy carrot walnut muffins.
First off, yes. They are incredibly similar to my zucchini applesauce bread recipe. In fact, they're pretty much the same thing, only better. New and improved! AKA this recipe is in "to-go" form with a few changes.
First, I used half regular flour and half wheat flour to up the healthy ante. Also the addition of walnuts and the swap out of zucchini for carrots gets you a few extra nutrients and a little protein! I couldn't get rid of the chocolate chips though. A little sweet couldn't hurt right??
Oh and guess what? These healthy carrot walnut muffins are dairy free! Even the chocolate chips I used didn't have milk product. So proud of myself.
I'm a big butter user because obviously, you can never have too much butter. Buuuut in the interest of being a little healthier, this recipe calls for oil instead. I tend to use vegetable oil because there's usually some of that lying around in my pantry but coconut oil would work wonderfully here too!
Best of all, no slicing, no storing, just grab and go! These healthy carrot walnut muffins are great for a quick breakfast or an after the gym work out before dinner. Recipe coming right up!Print
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 ½ tsp baking soda
- 1 ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¾ cup white sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups carrots, grated
- ½ cup walnuts, roughly chopped
- ⅓ cup + 2 tbsp vegetable oil*
- ⅓ cup + 2 tbsp applesauce
- ½ cup chocolate chips (optional)
- Preheat oven to 350˚F. Grease a muffin pan and set aside.
- In a large mixing bowl, combine flours, baking soda, cinnamon, nutmeg, and all spice.
- In another mixing bowl, whisk together sugar, egg, vanilla extract and salt. Stir in carrots, walnuts, applesauce, and vegetable oil.
- Add the wet mixture to the dry ingredients and stir until just combined. If using the chocolate chips, stir them in here.
- Spoon the batter into the prepared muffin pan, filling each one about ¾ of the way full.
- Bake for 25-30 minutes until a toothpick inserted into the middle of a muffin comes out clean.
- Cool for 5 minutes. Remove muffins to a wire rack and cool for another 5 minutes.
If you want to be super healthy, coconut oil would also work well!