Carrot Cake Muffins On Show Me St. Louis
When I think of spring, I immediately think of carrot cake. My husband and I got married in the spring and this carrot cake was on our dessert table. Maybe that’s why I associate it with this time of year. Either way, I think it’s perfect!
Carrot cake inspired these muffins. I’ve been all about muffins lately. For breakfast or a snack. And I love how portable they are. Plus, these are made all in one bowl and sweetened with pure maple syrup. Even my daughter loves them, which is a win in my book!
Hope everyone enjoys their Easter weekend. If you need a breakfast idea, bake a batch of these muffins!
Carrot Cake Muffins
Makes 12 muffins
1 large egg
1/4 cup oil of choice (I prefer a light tasting olive oil)
1/4 cup unsweetened almond milk
1 small mashed, ripe banana
1/2 cup pure maple syrup
1/2 cup unsweetened applesauce
1/2 tsp. fine sea salt
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 cup grated carrots
3/4 cups rolled oats
1 1/2 cups white whole wheat flour or all-purpose flour
1/2 cup chopped raw walnuts
Preheat oven to 375 degrees F. Line muffin tin with liners or spray a muffin tin with nonstick spray.
In a large bowl, whisk together the egg, oil, milk, and banana until smooth and no large banana chunks remain.
Add in the maple syrup and applesauce and stir to combined. Whisk in the salt, baking soda, cinnamon and mix to combine.
With a wooden spoon, fold in the grated carrots, oats and flour until combined. Stir in the walnuts.
Using an ice cream scoop, scoop the batter into each muffin tin. Sprinkle with extra oats or chopped walnuts, if desired.
Bake for about 25 minutes, or until starting to turn golden brown and centers appear baked through.
Let cool and store in air-tight container for 4 days at room temperature or up to a week in the refrigerator.