Description
These Carrot Spice Flaxmeal Muffins are a nutritious and flavorful treat combining grated carrots, whole wheat flour, and flaxmeal with warm spices like cinnamon, nutmeg, and ginger. Perfectly moist thanks to applesauce and coconut oil, these muffins are enhanced with optional nuts and raisins for added texture and sweetness. Ideal for a wholesome breakfast or snack, they are easy to make and naturally gluten-free when using gluten-free flour alternatives.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups grated carrots
- 1 cup flaxmeal
- 1 cup whole wheat flour
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
Wet Ingredients
- 2 eggs
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup milk (or dairy-free alternative)
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ¼ cup raisins
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flaxmeal, whole wheat flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Stir well to evenly distribute all ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, unsweetened applesauce, melted coconut oil, vanilla extract, and milk until fully blended and smooth.
- Combine Mixtures: Gradually add the wet ingredients into the dry ingredients. Stir gently until just combined, making sure not to overmix to maintain a tender texture.
- Add Carrots and Optional Nuts/Raisins: Fold in the grated carrots along with the chopped walnuts or pecans and raisins if using. This adds moisture, crunch, and bursts of sweetness.
- Fill Muffin Cups: Evenly divide the batter among 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tray in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them firm up.
Notes
- You can substitute whole wheat flour with gluten-free flour for a gluten-free version.
- For a dairy-free option, use almond, soy, or oat milk instead of cow’s milk.
- Ensure not to overmix the batter to avoid dense muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftover muffins for up to 3 months; thaw at room temperature before serving.
- Feel free to swap nuts or omit them if allergic or preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: carrot muffins, flaxmeal muffins, healthy muffins, whole wheat muffins, spiced muffins, breakfast muffins, snack recipes, gluten free option
