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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
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