These carrot almond muffins are a delightful combination of sweet, earthy carrots and the nutty richness of ground almonds, all brightened with a hint of orange zest and juice. These muffins are soft, fluffy, and perfectly moist, making them a wonderful snack or breakfast option. The natural sweetness of the carrots pairs beautifully with the almonds, while the orange adds a refreshing citrus flavor. Topped with a light dusting of powdered sugar, these muffins are an easy, wholesome treat that will brighten any day.
Why You’ll Love This Recipe: These muffins are perfect for anyone who enjoys the warm, homey flavor of carrot-based desserts but wants something a little lighter and easier to prepare than a traditional carrot cake. The combination of freshly grated carrots, ground almonds, and zesty orange makes these muffins incredibly flavorful, while also keeping them moist and tender. Plus, they’re quick to make and versatile, meaning you can enjoy them as a snack, breakfast, or dessert. The hint of citrus adds a refreshing contrast to the sweetness, making each bite balanced and satisfying.
Perfect Occasion: These muffins are ideal for any occasion where you want to offer something both simple and satisfying. They’re perfect for a casual breakfast, an afternoon treat with coffee or tea, or even as part of a holiday brunch spread. If you’re looking for a light, wholesome dessert, these muffins are a great option as well. Their bright, citrusy flavor makes them perfect for spring and summer gatherings, but they’re just as comforting during colder months when you crave something warm and homey.
Decoration Tips: For a beautiful, rustic look, sprinkle a bit of powdered sugar over the tops of the muffins just before serving. You could also drizzle them with a light orange glaze made from powdered sugar and a touch of orange juice for a bit more sweetness and shine. If you want to add texture, consider topping each muffin with slivered almonds before baking. For a special touch, you could even garnish the muffins with a few curls of fresh orange zest to emphasize the citrus flavor.
Ingredients:
- 3 eggs
- 80g vegetable oil
- 250g carrots, peeled and finely grated
- 250g all-purpose flour
- 50g almond flour (or whole almonds, finely ground)
- 100g sugar
- 1 tsp vanilla extract
- 1 packet of baking powder
- Zest and juice of 1 orange
- Powdered sugar, for dusting (optional)
Method:
- Prepare the Egg Mixture: In a large mixing bowl, beat the eggs with the sugar and vanilla extract until the mixture is pale, light, and fluffy. This should take a few minutes of whisking, helping to create a light texture in the muffins.
- Make the Carrot Puree: Place the grated carrots into a blender or food processor with the vegetable oil. Blend until smooth, then add the orange juice and continue blending until fully combined. If you’re using whole almonds, you can add them to the mixture at this point and process until finely ground.
- Combine Wet and Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. Add the almond flour if you’re using it instead of whole almonds. Gradually fold the dry ingredients into the egg mixture, alternating with the carrot puree, until everything is well incorporated. Be careful not to overmix the batter.
- Prepare the Muffin Tins: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners, then divide the batter evenly among the cups, filling each about three-quarters full.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Cool and Decorate: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, dust the tops with powdered sugar, if desired, for a sweet finishing touch.
Enjoy!
