carrot cake muffins.

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Happy Easter weekend!  I always associated carrot cake with Easter, and I am in charge of making breakfast for tomorrow!  I found some shredded carrots in my fridge, so carrot cake muffins it was!  I’m also making a zucchini frittata, cutting up some berries, and serving some apple chicken sausage 🙂  These muffins are super goooood – carroty, raisiny, sweet, soft, delicious.  Good morning to carrot cake muffins!


  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/2 cup refined coconut oil, melted
  • 1/2 cup shredded carrots
  • 1/3 cup raisins


  • preheat oven to 350 degrees
  • in a large bowl, mix flour, brown sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt
  • in a separate bowl, mix eggs, vanilla and almond milk
  • add dry ingredients to wet ingredients in about 2-3 increments, mixing after each addition
  • add melted coconut oil to the batter and mix
  • add shredded carrots and raisins and fold into batter
  • add cupcake wrappers to a cupcake tin\
  • fill each about 3/4 full
  • bake for 15-18 minutes or until toothpick or knife comes out clean
  • serve!

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