Carrot and Walnut Muffins - Vegetarian
The Autumn Harvest Carrot and Walnut Muffins are a nod to the season's bounty, incorporating the earthy sweetness of grated carrots and the satisfying crunch of walnuts. These muffins boast a tender crumb and are beautifully spiced with cinnamon and nutmeg, making them a comforting choice for breakfast or a midday snack.
Ingrédients
- 1 cup grated carrots
- 1/2 cup finely chopped walnuts
- 1 and and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs with the granulated and brown sugars until well combined.
- Add the vegetable oil, vanilla extract, and Greek yogurt to the egg mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots and chopped walnuts until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 230kcal | Carbohydrates: 30g | Protéines: 5g | Fat: 10g | Sucre: 15g
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