I have a ton of carrots from our CSA (not so many from our garden) and I’m always trying to do some thing new with them. So far this summer I’ve made meatloaf with carrots, carrot salads, roasted carrots and candied carrots but I haven’t baked them. To this end I came up with a carrot muffin sweetened with honey. These muffins turned out great and walk the line between a sweet and savory. To tilt them to the sweet side you could use my friends suggestion and layer the muffin with a layer of sweet cream cheese icing.
Whole
Dry and wet ingredients in separate bowls.
Shredded
The batter is scooped by the 1/4 C. full into greased
Carroty
To quote my 8-year-old “Mmmmm”
Whole Wheat Carrot Honey Muffins
Preheat oven to 350°F
- 2 C. Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Vanilla
- 2 Eggs
- 1 C. Milk
- 1/2 C. Vegetable Oil (I used canola)
- 1/2 C. Honey
- 2 C. Carrots – Shredded
Lightly oil the muffin tin or line with a muffin liner. Combine the flour, baking powder, baking soda and salt in a bowl. In a large bowl combine the cinnamon, nutmeg and vanilla along with the milk, honey and oil. Whisk until thoroughly combined. Add the eggs to the milk mixture and whisk thoroughly. Stir the flour mixture into the liquid until combined, be careful not to over mix, then gently stir in the shredded carrots. Scoop by heaping 1/4 C. scoops into a muffin tin and bake at 350°F for 13 to 15 minutes or until the tops are browned. Makes 12 muffins.
Enjoy!
Ooh, these look so good. Like carrot cake, but a little more virtuous.
I’m hoping I’ll get some carrots from the garden this fall–summer was a bust for me too!
I hope your fall carrots work out for you. In our case we planted them way too close together so we just have tons of tiny carrots.
This reminds me of a carrot cake recipe I used to bake years ago. I love the idea of making muffins with the carrots. I think I will put cream cheese on them. Thanks for sharing.
Next time I make them I am definitely going to put some cream cheese icing on them. This round we had them as savory muffins with dinner; roasted chicken and veggies with sauteed arugula.
How much salt?
I made these today and they turned out beautifully! I substituted coconut oil (melted) for the veggie oil and it gave a delicious flavor. I ended up putting in about 1/2 tsp salt. The recipe is inadvertently missing that ingredient even though it’s mentioned in the directions. I just guessed. They rose nicely and were very moist. I did have to bake mine a lot longer than 15 minutes though. I had to go about 22 minutes for mine to get done in the middle with a toothpick coming out clean. Otherwise, I love them! They’re not too sweet, but just sweet enough. I can definitely see how cream cheese icing would make these deadly!
Thank you for posting this! I just made them for my son’s 3rd birthday for his “cake”. Frosting them with cream cheese frosting may take some of the healthy away, but it is a celebration! Thanks again!