These Carrot Muffins are an adaptation of a bread recipe which called for pumpkin purée. The idea came about from having too many baby carrots in my fridge and the need for me to do something with them before I would have to toss them into my compost bin. The mix of spices such as cinnamon and nutmeg used in the original pumpkin bread recipe is a classic one also used with most carrot cake and muffin recipes so it was a natural substitution.
To make the muffins, I first needed to make carrot purée, so I took my carrots, steamed them until they were soft and then puréed them. Once the purée was cool, I proceeded to make the muffins and the end result was delicious! The carrot muffins were flavourful, tender and moist. They make a great breakfast on the go or a nice light snack.
- 3/4 cup all-purpose flour
- 1/3 cup whole wheat pastry flour
- 1/3 cup quick oats
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. table salt
- 2 large eggs
- 1 cup homemade carrot purée
- 1/2 cup packed light brown sugar
- 1/3 cup light olive oil
- 1/3 cup honey
Position a rack in the center of the oven and heat the oven to 350°F.
Grease 12 regular-sized muffin cups or line with paper cups.
In a medium bowl, whisk both flours, quick oats, cinnamon, baking soda, baking powder, nutmeg, and salt.
In a large bowl, whisk the eggs, carrot purée, sugar, oil, and honey until well combined.
Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
Spoon the batter into the prepared muffin pan 2/3 full.
Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 16 to 18 minutes.
Cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool.