Go Back
–+ servings
white background with 2 muffins stacked. A small square dish with shaved carrots is on the bottom right.
Print Recipe
No ratings yet

Carrot Cake Muffins

Prep Time20 minutes
Cook Time22 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, carrot, carrot cake, easy snacks, grab and go breakfast, muffin
Servings: 24

Ingredients

  • 2 ½ cups Einkorn flour (can sub all purpose or gluten free blend)
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp pink Himalayan salt
  • ¼ tsp nutmeg
  • 1 ½ tsp cinnamon
  • ¼ tsp clove
  • ½ tsp ginger powder
  • 1 ¼ cups avocado oil (cold pressed)
  • 1 ¼ cups maple syrup
  • 2 tsp vanilla extract
  • ½ cup evaporated sugar
  • 4 eggs
  • 3 ½ cups carrots (shredded)

Instructions

  • Line 24 cupcake tins with liners.
  • Mix 2 ½ cups Einkorn flour, 1 ½ tsp baking soda, 1 ½ tsp baking powder, 1 tsp pink Himalayan salt, 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp clove and ½ tsp ginger powder together in a bowl.
  • Mix the 1 ¼ cups avocado oil, 1 ¼ cups maple syrup, ½ cup evaporated sugar2 tsp vanilla extract, and 4 eggs in another bowl.
  • Add the dry ingredients to the wet ingredients until mixed together.
  • Add 3 ½ cups carrots (shredded) and fold with a spatula.
  • Scoop into the cupcake tins to ¾ full.
  • Bake in the oven at 350℉ for 18-24 .

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
Substitute 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