Carrot & Walnut Muffins

Looking for a wholesome treat that hits the sweet spot without the sugar crash? These grain-free carrot cake muffins are packed with warming spices, crunchy walnuts, and a sneaky boost of chia seeds. Perfectly moist thanks to grated carrots and rich almond flour, they make an effortless weekday breakfast or afternoon pick-me-up.

INGREDIENTS

• 1¼ cups almond flour

• 3 tbsp coconut flour

• 1½ cups finely grated carrot

• 2–3 eggs (3 recommended for extra rise)

• 45g melted butter

• 3 tbsp maple syrup

• 1½ tsp vanilla extract

• 1½ tsp cinnamon

• ½ tsp ginger

• 1½ tsp baking powder

• Pinch of salt

• ½ cup finely chopped walnuts

• 1 tbsp chia seeds (optional)

METHOD

1. Prep the Oven: Preheat your oven to 175°C (350°F) and line or grease a 12-cup muffin tin.

2. Combine Wet Ingredients: In a large bowl, whisk together the eggs, melted butter, maple syrup, and vanilla extract until smooth.

3. Add Carrots: Stir the finely grated carrot directly into the wet egg mixture.

4. Mix Dry Ingredients: Add the almond flour, coconut flour, cinnamon, ginger, baking powder, and salt to the bowl. Stir well until completely combined.

5. Fold in Mix-ins: Gently fold through the chopped walnuts and chia seeds.

6. Rest the Batter: Let the batter sit for 5 minutes. The coconut flour will absorb the liquid and thicken the mixture significantly during this time.

7. Adjust Consistency: Check the batter after resting. If it looks overly thick or dry, stir in 1–2 tablespoons of water or milk to loosen it slightly.

8. Bake: Divide the batter evenly among the 12 muffin cups. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.