Healthy Carrot Muffins
June 2, 2024
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Healthy Carrot Muffin
This is one of my favorite lunch box staples for the summer.
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Servings: 12 Muffins
Equipment
- Muffin Pan
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour I use Einkorn, Jovial Brand
- 1 tsp baking soda
- 1 tsp cinnamon I use Ceylon
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 1 cup shredded carrots
- ½ cup honey
- 1 ripe banana
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- ½ cup milk, of your choice I used raw milk
Instructions
- Preheat oven to 350℉ and line your muffin pan with non-toxic liners.
- In a large mixing bowl, add in your dry ingredients and mix well with a whisk.
- In another medium sized bowl, add in your dry ingredients and combine well.
- Combine wet ingredients with dry ingredients and mix until fully combined.
- Using a large spoon or ice cream scoop, divide batter evenly into your muffin pan.
- Bake for 20 minutes or until toothpick inserted in middle of muffin comes out clean.
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