Carrot and Almond Muffins

These muffins are so soft and moist it was tricky resisting eating the whole batch.


Best of all, they are healthy!


Carrot and Almond Muffins

Adapted from Robin Hood

  • 2 flax eggs (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 1/2 cup coconut oil, melted
  • 3 cups carrots, grated
  • 1 1/4 cups + 2 tbsp whole wheat flour
  • 1 cup cane sugar
  • 2 tbsp ground flax
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • pinch of sea salt
  • 1/2 cup sliced almond or chopped almonds

Pre-heat the oven to 375 degrees.

In a small bowl, mix together the flax eggs and oil. Set aside.


In a medium-large sized bowl, pour in the shredded carrots. Then add the egg/oil mixture and stir.


Add the flour, sugar, ground flax, cinnamon, nutmeg, allspice, vanilla extract, baking powder, baking soda and salt and stir until combined.

Fold in the almonds and stir until well combined.


Pour mixture into a muffin pan lined with muffin cups. Fill them 1/2 – 3/4 full.


Stick in the oven and bake for 23-25 minutes or until a toothpick inserted into the muffin comes out clean.

Once ready, remove from the oven and allow them to cool.

This recipe makes about 13-15 muffins.



Nutritional information per muffin (in a 15 piece batch):

  • Calories: 190
  • Fat: 10g
  • Sodium: 152.9mg
  • Carbohydrates: 25g
  • Fiber: 3.1g
  • Protein: 2.6g

Have a great Tuesday!



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