I love carrot cake, and this time of year is the perfect time for it! These muffins are a healthy version of delicious carrot cake! If you wanted to you could whip up a cream cheese frosting and ice these bad boys. These are super easy, and filled with carroty goodness! I think these muffins would make a marvelous addition to an Easter brunch! They are a healthier version of a carrot cake, and just as delicious and moist.
These muffins would also be great with the addition of chopped walnuts or pecans. The bright orange colour is festive, and screams “I’m healthy”. I got this recipe from here.
A quick and healthy muffin to add to your lunch!
- 2 1/2 cups shredded carrots
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/3 cup canola oil
- 1 egg
- 1 cup flour
- 1/2 cup rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
Preheat oven to 350 and grease muffin tins.
Use a food processor, add carrots, both sugars, oil, egg, and process until combined.
In a medium sized bowl combine flour, oats, baking soda, salt, cinnamon, nutmeg and baking powder. Add the carrot mixture to the dry ingredients and mix until just combined.
Divide between the 12 muffin tins.
Bake for 20 minutes or until a cake tester comes out clean.