Almond Flour Carrot Muffins

Moist, flavorful, healthy, naturally sweet, nutty, tender, aromatic, satisfying, wholesome, delightful muffins.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 12 muffins

Calories 236 kcal

Equipment

Muffin Tin
Paper Liners
Mixing Bowls
Whisk

Ingredients

Dry Ingredients

2 1/2 cups almond flour (super fine)
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

Wet Ingredients

2 large eggs
1/4 cup vegetable oil
1/2 cup water
1 teaspoon vanilla extract

Mix-ins

1 1/2 cups finely grated carrots (packed)
1/4 cup + 2 tablespoons finely chopped walnuts (plus more for topping)
1/4 cup golden raisins

Instructions

Preheat your oven to 350°F (177°C). Line a muffin tin with 12 paper liners and set aside.
Combine all dry ingredients in a bowl and whisk thoroughly.
In a separate large bowl, whisk together all wet ingredients until smooth.
Gradually add the dry mixture to the wet, stirring gently until just combined.
Fold in grated carrots, chopped walnuts, and raisins.
Distribute the batter evenly into the muffin cups and sprinkle additional walnuts on top.
Bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool completely on a wire rack before serving.

Notes

Nutrition Information (per serving):
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 236 kcal
Total Carbs: 18 g
Net Carbs: 15 g
Fats: 17 g
Protein: 6 g