Simple yet soft and delicious treats, carrot and almond muffins are made in a few minutes with few and simple ingredients. They are perfect for breakfast and snack and are also very versatile for topping or decoration.
These muffins are born from the original carrot cake recipe of my mom, who often made it for us as kids. From that same recipe, these treats were born, retaining all the aromas and softness of the classic cake.
Find out now how to make them and impress your family and guests.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Carrot and Almond Muffins
- 9 oz carrots
- 1/2 cup sugar
- 1 egg
- 1/4 cup almond flour
- 3/4 cup all-purpose flour
- 2 tbsps vegetable oil
- 1 packet vanillin
- 1/2 packet baking powder
- to taste ground cinnamon (optional)
Tools for Carrot and Almond Muffins
- 1 Mixer mixer
- 1 Hand Mixer hand mixer
- 1 Muffin Pan muffin pan
Steps for Carrot and Almond Muffins
In a mixer, grate the washed and peeled carrots, adding half of the vegetable oil gradually. This will help us chop the carrots better.
If we don’t have almond flour, use the mixer to chop almonds as well. It doesn’t matter if they are not finely chopped, as the result will be optimal even with a more rustic texture.
At this point, in a bowl, place the grated carrots, the egg, the almond flour, and the rest of the vegetable oil, stirring continuously with the hand mixer.
Add the baking powder to the all-purpose flour and pour it into the batter bowl, always mixing with the whisk. Finally, add the vanillin and the cinnamon (if desired).
Place the muffin liners in the muffin pan and pour the mixture into the liners, filling them about halfway.
Bake in a static oven at 350°F for about 20 minutes. Use a toothpick to check if they are well cooked. They will remain slightly moist inside.
Storage and Tips
Carrot and almond muffins can be kept covered for about 2 days. Alternatively, they can be individually frozen for later thawing.
It is possible to decorate the muffins with melted dark chocolate, powdered sugar, or the classic cupcake frosting.
To make the muffins gluten-free, replace all-purpose flour entirely with almond flour. The leavening will be less effective, and the treats will turn out shorter but just as soft.
These muffins are perfect for the lactose intolerant.
