Carrot Cardamom Walnut Muffins Recipes

CARROT-WALNUT MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
• Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
• Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
• Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
• Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

HEALTHY CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
• Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
• Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
• Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

CARROT, CARDAMOM & WALNUT MUFFINS

Steps:

• For the Frosting.
• Refrigerate can of coconut cream overnight.
• Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
• In a mixer, beat this cream to soft-peaks.
• Add in yoghurt, coconut oil, vanilla, salt, and honey.
• Chill for about 4 hours.
• For the Muffins.
• Prepare a muffin pan with liners.
• In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
• In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
• Fold in the dry ingredients into the wet.
• Add in grated carrots and half of the chopped walnuts.
• Pour the batter into the individually-lined muffin tin.
• Bake in a 175C/350F oven for about 20 minutes.
• Allow to cool completely before frosting.
• Top with chopped walnuts for garnish.

CARROT WALNUT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• I use muffin papers but you could grease muffin pans if you prefer. Depending on how full you make your muffin cups this recipe yields between 22-24 muffins, about 2 dozen.
• Mix dry ingredients in a large bowl
• Add oil and eggs to dry ingredients and stir until smooth.
• Fold in grated carrots until all of them are wet with the batter (it will look like a giant carrot mess with hardly any batter to hold it together just make sure all of the carrots contact batter) then add the nuts if you choose to use them.
• Scoop into muffin cups. I use a 1/2 cup measure and fill them all the way since these muffins don't rise very much.
• Take out when just starting to brown. This takes about 17-19 minutes in my oven then I turn the oven down to 325 for another 3-5 minutes to make sure the middles get all the way cooked.
• Do not eat until cooled at least partially. They are really wet and fall apart when hot but cool to a nice moist but firm texture if you don't over cook them and let them cool most of the way before you eat them. My family has hard time waiting but they are always better 20 minutes later.

CARROT CARDAMOM MUFFINS

Steps:

• Combine dry ingredients in mixing bowl. Beat egg; add to mixture along with vanilla, milk, applesauce, pineapple and honey.
• Combine all ingredients just until moist.
• Fold in the carrots and raisins.
• Bake at 400 for 15 to 18 minutes.
• *note 1-2 TBS sugar can also be added to mixture for a sweet punch, but it is not needed.