Carrot muffins, super soft, light, and delicious, perfect for breakfast but great at any time of the day. They are prepared in just a few minutes, with blended carrots and almonds… they are without butter and milk, and if desired, they can be decorated with a frosting or a simple glaze. The batter is very easy to make, and it can be used for a loaf cake or a ring cake, adapting the baking times. Try this recipe, it is easy but really delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 207.09 (Kcal)
- Carbohydrates 23.80 (g) of which sugars 12.27 (g)
- Proteins 3.63 (g)
- Fat 11.40 (g) of which saturated 1.29 (g)of which unsaturated 6.41 (g)
- Fibers 1.44 (g)
- Sodium 56.37 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 oz carrots (net of waste)
- 1 1/3 cups all-purpose flour
- 2/3 cups almond flour (or blanched almonds)
- 2 eggs
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 2 tsp baking powder
- 1 pinch salt
- orange zest (to taste)
- sliced almonds (to taste)
Tools
- Muffin Pan
- Cupcake Liners
- Bowl
- Chopper
- Mixer
Preparation
After washing and peeling them, cut the carrots into pieces and place them in a chopper. Pour the vegetable oil and blend until you get a puree.
Break the eggs into a bowl, add a pinch of salt and the sugar, and whisk with the mixer for 2-3 minutes.
Add the grated zest of half an orange (to taste) and the carrot puree, continuing to mix with the beaters.
Finally, add the sifted flour, almond flour, and baking powder. Mix without creating lumps, to obtain a soft batter (1).
Distribute the batter in the paper liners, filling them about 3/4 full, and place them in the pan (2). You should get 10-12 muffins, depending on the pan you have.
Place the muffins in a static oven at 350°F (or fan-assisted at 340°F) and bake them for 20-25 minutes, until they are puffy and dry in the center (3). Always check with a toothpick, as times vary depending on the oven.
The carrot muffins are ready, remove them from the pan and let them cool well. If you like, you can sprinkle them with sliced almonds or powdered sugar.
Advice and notes
If you don’t have almond flour, finely grind the same amount of blanched almonds in a mixer, along with a tablespoon of sugar taken from the total.
Carrot muffins stay soft for 2-3 days in a cloche container.
FAQ
Can I skip adding the almond flour?
Sure, you can replace it with more all-purpose flour.
How can I substitute the orange zest?
You can simply omit it, or replace it with lemon zest or vanilla essence.
