Rating: 5 stars
3 Ratings
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Whole Wheat Carrot-Nut Muffins are everything you love about carrot cake with plenty of cinnamon and cloves for added spice.

Recipe by Coastal Living April 2013

Gallery

Credit: David Prince; Styling: Linda Hirst

Recipe Summary

cook:
18 mins
total:
28 mins
prep:
10 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.

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  • Stir together first 9 ingredients in a large bowl. Stir in walnuts. Whisk together eggs and next 3 ingredients in a medium bowl; stir in carrots. Stir carrot mixture into flour mixture just until moist. (Do not overmix; batter will be thick.) Spoon batter into prepared muffin pan, and sprinkle with sunflower seeds.

  • Bake 18 to 20 minutes. Remove from pan; cool on a wire rack.

  • VARIATION: Stir 1 cup sweetened shredded coconut into dry ingredients. Bake as directed.

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