Healthy Carrot Muffins

These are my new lunch box staple!

Healthy Carrot Muffin

This is one of my favorite lunch box staples for the summer.
Prep Time 10 minutes
Cook Time 20 minutes
Course Snack
Servings 12 Muffins

Equipment

  • Muffin Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk

Ingredients
  

Dry Ingredients:

  • 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.
Keyword Muffins, Snacks
Tried this recipe?Let us know how it was!
  1. Nancy says:

    These muffins are absolutely delicious. I made it for my 2 year old but want to eat them all myself !

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