Carrot Cake Muffins
healthierhomemade.co
January 22, 2025
Light and fluffy, these carrot cake muffins are perfect when you are craving traditional carrot cake but want to cut down on the baking time. You can make them ahead and freeze for an easy breakfast or snack.
These carrot cake muffins cut down on the traditional bake time of carrot cake.
Carrot Cake Muffins
Servings: 24
Ingredients
- 2 1/2 cup Einkorn flour (can sub all purpose or gluten free blend)
- 1 1/2 tsp Baking soda
- 1 1/2 tsp Baking powder
- 1 tsp Pink himalayan salt
- 1/4 tsp Nutmeg
- 1 1/2 tsp Cinnamon
- 1/4 tsp Clove
- 1/2 tsp Ginger powder
- 1 1/4 cup Avocado oil (cold pressed)
- 1 1/4 cup Maple syrup
- 2 tsp Vanilla extract
- 1/2 cup Evaporated sugar
- 4 Egg
- 3 1/2 cup Carrot (shredded)
Instructions
- Line 24 cupcake tins with liners
- Mix the einkorn flour, baking soda, baking powder, salt, .cinnamon, nutmeg, clove and ginger powder together in a bowl.
- Mix the extra virgin olive oil, maple syrup, evaporated sugar and eggs in another bowl
- Add the dry ingredients to the wet ingredients until mixed together
- Add in the carrots and fold with a spatula
- Scoop into the cupcake tins to 3/4 full
- Bake in the oven at 350 for 18-24 minutes
Notes
Storage
- Allow to cool, place in freezer safe bag and freeze for up to 2 months or an airtight container at room temperature for 3-4 days. To thaw, place on counter for an hour or use the microwave in 30 second intervals
Allergens
- Nut free if using cold pressed avocado oil, can be made gluten free if you sub gluten free flour. naturally dairy free
Substitue Options
- Extra virgin olive oil for avocado oil organic cane sugar for evaporated sugar 2 cups of all purpose flour for 2 1/2 cups all purpose einkorn flour
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