Carrot Muffins

(makes 10–12 muffins)

These Carrot Muffins are moist, gently spiced, and sprinkled with crunchy nuts. They’re quick to
prepare, perfect for lunch boxes, or an afternoon snack with tea. A simple, family-friendly recipe
that sneaks in a serving of veggies — kids love them too!

Ingredients:

1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup grated carrots
1/4 cup chopped walnuts or pecans

Creative Process:

1. Wash, peel, and grate the carrots.
2. Chop the nuts with a knife.
3. Grease a metal muffin tin with oil (no need to grease if using silicone molds or paper liners).
4. Preheat the oven to 355°F (180°C).
5. In a large bowl, whisk together the eggs, sugar, and oil until smooth.

6. Place a sieve over the bowl and sift in the flour, baking soda, baking powder, and spices.
Gently fold into the wet mixture.
7. Add the grated carrots and chopped nuts, then stir until combined.
8. Fill the muffin cups about 2/3 full (do not overfill).
9. Bake for 20–25 minutes.
10. Check for doneness with a wooden skewer.
11. Remove from the oven and let cool before serving.
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Enjoy these muffins warm or at room temperature. They pair beautifully with a little cream
cheese, honey, or simply on their own. A healthy, tasty treat for both kids and adults!

Healthy Highlights

The beauty of this recipe is that it’s endlessly adaptable: by changing the mix of flours, nuts, or
• Kids-Friendly
• Contains vegetables (carrots)
• Can be made with whole wheat flour
• Dairy-Free (uses oil, no butter) is always delicious, but never quite the same.