Breakfast Carrot Walnut Muffins Contains wheat ((240 g) whole wheat flour), egg (eggs (100 g)), tree nut ((39 g) chopped walnuts) Has fiber Makes12 servingsTotal45 minDietVegetarian Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 172 cups whole wheat flour½ cup old-fashioned rolled oats1¾ tsp baking powder½ tsp baking soda¼ tsp salt1½ tsp ground cinnamon½ tsp ground ginger¼ tsp ground nutmeg2 large eggs¼ cup olive oil¾ cup unsweetened applesauce2 tbsp honey2 tsp vanilla extract2½ cups grated carrot4 Medjool dates, pitted and chopped⅓ cup dark raisins⅓ cup chopped walnuts MethodHeat the oven to 375 °F and set paper liners in a 12-cup muffin tin. We have not raised the oven for altitude (Colorado State University Extension gives 15 to 25 °F hotter at 5,000 feet; the sea-level versions of this muffin bake at 400 to 425 °F, so 375 °F is not hotter than they are), and we have not yet baked it here, so go by the toothpick.Stir the carrot, dates, raisins and walnuts together in a large bowl. Add the eggs, olive oil, applesauce, honey and vanilla and mix until the fruit is coated.In a second bowl, whisk the whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.Fold the dry mix into the carrot mix just until no dry flour shows. Let the batter sit 10 minutes so the whole wheat flour soaks up the moisture; it will thicken.Scoop the batter evenly into the 12 liners, about ⅓ cup each, filling them to the top.Bake 20 to 24 minutes, until the tops spring back and a toothpick in the center comes out clean. Cool in the tin 5 minutes, then on a rack. NutritionEstimatedPer muffin · serving size 1 of 12Calories219Total fat8.3 gSaturated fat1.2 gSodium184 mgTotal carbohydrate33.7 gDietary fiber4.5 gTotal sugarsat least 13.4 g (1 row carries no value)Protein5.3 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/carrot-muffins
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