| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 353 | 17g | 2g | 45g |
| sugars | fibre | protein | salt |
| 25g | 2g | 5g | 0.45g |
There’s a hearty, rustic wholesomeness to the Carrot Muffins recipe that I absolutely adore. A savory-sweet delight, it is a testament to what culinary simplicity, when married to quality ingredients, can truly yield. What strikes me is how these muffins wonderfully epitomize the fusion of flavors, reminiscent of the rich cultural mix that defines the culinary streetscape of my hometown, New York City.
A Nod to the Quintessential New Yorker Delight
As a New Yorker, any mention of ‘muffins’ to me is essentially a fond nod to the classic NYC bagel. Despite being on the sweeter end of the spectrum, these carrot muffins share the similar charm of the said staple – a satisfying, compact treat that sets the day’s tone just right. Moreover, it’s the multifaceted flavors of these muffins, traced back to the unique ingredients, that particularly echo the diversity that’s so central to my beloved city and its food scene.
Fusion of Flavors for Added Healthiness
Did I mention the stellar line-up of ingredients in this recipe? From the mainstay carrots, nature’s own sweet treat brimming with antioxidants, to the banana delivering that subtle creaminess and an extra dose of vitamins, and finally onto the chopped walnuts to provide that perfect crunch, while boosting the health quotient with their heart-healthy fats. These elements come together to create a recipe that isn’t just delicious, but also nourishing. Healthline provides a detailed understanding of the benefits of carrots.
The simplicity of these muffins makes them quite akin to banana bread; but with the added value of the goodness of carrots, which lends a unique toothsome texture. The vibrant color it imparts is just an added bonus!
Moreover, these would work perfectly with a classic, steaming breakfast spread of scrambled eggs and crispy bacon, or maybe as an afternoon pick me up, accompanying your hot cup of coffee. All in all, the versatility of these carrot muffins adds to the many reasons why I love this recipe!
So, the next time you’re in the mood for a little experimental baking, I wholeheartedly encourage you to give these Carrot Muffins a chance. I assure you it’s a voyage of flavors you won’t regret. Because who says healthy can’t be delicious too?
What You’ll Need
- 2 cups of all-purpose flour
- 1½ cups of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 3/4 cup of vegetable oil
- 3 large eggs
- 1 teaspoon of pure vanilla extract
- 2 cups of grated carrots (approx. 2-3 medium-sized carrots)
- 1 medium ripe banana, mashed
- 1/2 cup of chopped walnuts
Method
Step One
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with oil or cooking spray.
Step Two
In a large bowl, combine the 2 cups of all-purpose flour, 1½ cups of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 1 teaspoon of ground cinnamon.
Step Three
In another bowl, whisk together 3/4 cup of vegetable oil, 3 large eggs and 1 teaspoon of pure vanilla extract.
Step Four
Fold the wet ingredients into the dry ingredient mix. Stir just until the flour is incorporated.
Step Five
Add in the 2 cups of grated carrots, the mashed medium ripe banana, and the 1/2 cup of chopped walnuts. Stir just until everything is evenly distributed in the batter.
Step Six
Spoon the batter into the prepared muffin tins, filling each one about 3/4 full.
Step Seven
Bake the muffins in the preheated oven for about 20-24 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step Eight
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade carrot muffins!
