Not too sweet, these muffins make a great, quick breakfast or afternoon snack! A delicious and healthier alternative to classic carrot cake!
Course
Breakfast, Snack
Category
American
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings12Muffins
Calories254kcal
AutorElle
Ingredients
2large eggs
145gbutter,melted
160mlbuttermilk
1tablespoonfreshly peeled and grated ginger
75gbrown sugar(I use GEPA organic raw cane sugar Mascobado)
180gspelt flour(Type 630)
60gwhole grain spelt flour
2teaspoonsbaking powder
1/4teaspoonsoda
1teaspooncinnamon(Ceylon)
1teaspoonsea salt
200ggrated carrot(about 3 medium)
40gflaked coconut
75gcoarsely chopped walnuts
1-2teaspoonsbrown sugar for sprinkling on top(optional)
Method
Preheat oven to 375°F / 190°C and line a 12-hole muffin tin with paper cases.
In a medium bowl, whisk together the eggs, melted butter, buttermilk, ginger, and brown sugar.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Pour the egg mixture into the bowl with the dry ingredients and mix with a rubber spatula until just combined (a few lumps are ok). Do not over mix! Gently fold in the carrot, coconut, and walnuts.
Divide the mixture between the muffin cases (it will fill them to the brim). If desired, sprinkle a little extra brown sugar on top.
Transfer to the preheated oven and bake the muffins, until golden brown, about 30–32 minutes or until a toothpick inserted into a muffin comes out clean. Let cool in pan 5 minutes, then transfer muffins to a wire rack to completely cool. Or do as I do and enjoy them while they are still warm!
Notes
STORAGE: If you have leftover muffins, store them in an air tight container at room temperature for three days. Freeze leftover muffins for up to 2 months.
CARROT GRATING TIPS: You can grate the carrots by hand (muscle building!), or for an easier option, use the grating attachment on your food processor.