CARROT AND WALNUT MUFFIN
This single-serve Carrot and Walnut Muffin brings together freshly grated carrot, crunchy chopped walnuts and nutrient-rich almond flour to create a moist and flavour-packed treat. The subtly spiced batter is warmed with warming cinnamon and lightly sweetened by maple syrup. An egg binds the batter to yield a tender crumb with a golden top. Perfect for breakfast on the go, an afternoon pick‑me‑up or a wholesome dessert, it delivers fibre, healthy fats and natural sweetness without refined sugar or wheat. This carrot and walnut muffin is made with just six ingredients and a simple method. It bakes in under 20 minutes, making it an ideal quick‑fix for busy mornings or unexpected snack cravings. Moreover, its vibrant orange flecks and nutty aroma make every bite feel delightfully indulgent yet completely guilt-free.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck, Mother’s Day, Fall, Easter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Wheat / Gluten‑Free, Low Sodium, Low/No Sugar, Organic, Healthy, Kid Friendly
DISH TYPE
Cupcake
INGREDIENTS
There are the following ingredients for Carrot And Walnut Muffin:
- 2 tablespoons grated carrot
- 2 tablespoons almond flour
- 1 tablespoon chopped walnuts
- 1 tablespoon maple syrup
- 1 egg, beaten
- ¼ teaspoon ground cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 251.4 kilocalories
- Fat: 15.9 grams
- Saturated Fat: 2.3 grams
- Carbohydrate: 19.4 grams
- Sugar: 13.7 grams
- Sodium: 75.0 milligrams
- Fibre: 2.7 grams
- Protein: 9.8 grams
- Cholesterol: 160.0 milligrams
- Calcium: 73.2 milligrams
- Vitamin D: 0.9 milligrams
- Iron: 1.2 milligrams
- Potassium: 289.9 milligrams
PREPARATION
These steps are followed for the preparation of Carrot And Walnut Muffin:
- Preheat Oven: Heat to 175 °C (fan 155 °C/Gas Mark 3). Grease a small muffin tin cavity or line with a paper liner.
- Combine Dry Ingredients: In a bowl, mix 2 tablespoons of almond flour with ¼ teaspoon cinnamon until evenly distributed.
- Add Carrot And Walnuts: Stir in 2 tablespoons grated carrot and 1 tablespoon chopped walnuts, tossing to coat in the flour mixture, which prevents sinking.
- Whisk Wet Ingredients: In a separate bowl, beat 1 egg lightly. Add 1 tablespoon of maple syrup and whisk until frothy.
- Fold Batter: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined, avoiding over‑mixing to keep the muffin tender.
- Transfer And Smooth: Spoon the batter into the prepared tin, filling it about three-quarters full. Smooth the top with the back of the spoon.
- Bake: Place on the middle rack and bake for 15 to 18 minutes or until the top is golden and a skewer inserted into the centre comes out clean.
- Cool: Allow the muffin to rest in the tin for five minutes, then transfer to a wire rack to cool slightly before serving.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
Here are some helpful tips for Carrot And Walnut Muffin:
- Even Grating: Use the fine side of a box grater to shred carrots uniformly, ensuring they cook evenly.
- Room‑Temperature Egg: Let the egg stand at room temperature for two minutes to blend more smoothly.
- Prevent Sinking: Coat walnuts in almond flour before adding to the batter to help them stay suspended.
- Avoid Over‑Mixing: Fold ingredients gently to preserve air bubbles for a lighter texture.
- Check Early: Begin testing at 15 minutes to avoid a dry crumb and oven temperatures vary.
- Paper Vs Silicone: Paper liners absorb moisture and silicone moulds require only a light grease for easy release.
VARIATIONS
- Spiced Upgrade: Add ⅛ teaspoon ground ginger or nutmeg for a deeper spice profile.
- Fruit Fold: Fold in 1 tablespoon raisins or dried cranberries for chewy sweetness.
- Seed Sprinkle: Top the batter with 1 teaspoon chia or flax seeds before baking for extra fibre.
- Maple Glaze: Drizzle ½ teaspoon maple syrup over the warm muffin for a glossy finish.
- Protein Boost: Stir 1 teaspoon plant-based vanilla protein powder into the whisked egg mixture.
PREPPING AND STORAGE
- Fridge: Once cooled, wrap the muffin in parchment and store in an airtight container for up to three days.
- Freezer: Freeze in a sealed bag for up to one month; thaw at room temperature for 15 minutes or warm gently in a toaster oven.