Carrot Spice Flaxmeal Muffins
Wholesome carrot spice flaxmeal muffins made with whole wheat flour, flaxmeal, and warming spices. A fiber-rich, nutty breakfast or snack.
Ingredients
- 1 ½ cups grated carrots
- 1 cup flaxmeal
- 1 cup whole wheat flour 120g
- ½ cup brown sugar 100g
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 2 eggs
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup milk or dairy-free alternative
- ½ cup chopped walnuts or pecans optional, 60g
- ¼ cup raisins optional, 40g
Instructions
Preheat oven and prep pan:
Heat oven to 350°F (175°C). Insert liners into a 12-cup muffin pan or lightly coat each cavity with oil.Combine dry ingredients:
In a large bowl, combine flaxmeal, whole wheat flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.Mix wet ingredients:
In a separate bowl, beat eggs, applesauce, melted coconut oil, vanilla extract, and milk until smooth.Combine wet and dry:
Pour the wet mixture into the dry mixture gradually, stirring only until incorporated. Avoid overmixing.Fold in carrots and nuts:
Gently mix in grated carrots, walnuts, and raisins (if using).Fill muffin cups:
Distribute the batter equally among the 12 muffin cups, filling each to about three-quarters full.Bake muffins:
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.Cool and remove from pan:
Allow muffins to rest in the pan for 5 minutes, then move them to a wire rack to finish cooling.