Carrot, almond, and orange muffins are soft and tasty, ideal for breakfast, but also for a delicious snack or a treat after dinner!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 9 muffin cups 2.17×0.98 in
- Cuisine: Italian
Ingredients
- 2.1 oz Carrots
- 1 oz Sugar
- 1 Orange zest
- 2 tbsp Orange juice
- 3.4 tbsp Vegetable oil
- 1 oz Almond flour
- 2.1 oz All-purpose flour
- 0.7 oz Cornstarch
- 1 tsp Baking powder
Preparation
Wash the orange thoroughly and juice it (you will use about 2 tbsp, which is about half).
Clean the carrots, chop them into pieces, and place them in a food processor, chopping them finely.
In the mixer bowl, add the orange juice, sugar, and grated orange peel, and mix with a whisk.
Add the oil, cornstarch, flour, baking powder, and finally the chopped carrots, and continue mixing well.
Spoon the batter into buttered and floured muffin cups 0.98 inches high and 2.17 inches in diameter (you will fill 9).
Bake your muffins at 356°F for 20-25 minutes.
Remove the muffins from the container while they are still warm to prevent them from sticking to the sides of the muffin cups and breaking when you take them out.
Notes
If you liked the Carrot, Almond, and Orange Muffins, try the other muffin recipes:
Blueberry Greek Yogurt Muffins
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