These quick carrot cake muffins are a delightful treat that combines the natural sweetness of carrots with the citrusy tang of orange juice, all wrapped up in a moist and fluffy texture. Perfect for those who love a good snack that’s both easy to make and deliciously satisfying, these muffins are sure to become a favorite in any household. With the added richness of almond flour, each bite offers a depth of flavor that makes these muffins stand out from the usual fare.
Why You’ll Love This:
If you’re a fan of carrot cake, these muffins take all the best elements of the beloved dessert and pack them into a convenient, portable form. The use of fresh carrots and orange juice not only infuses these muffins with a vibrant flavor but also ensures they remain wonderfully moist. They’re quick to whip up, making them perfect for last-minute baking sessions or unexpected guests. Plus, they offer a slightly healthier alternative to more decadent treats, thanks to the inclusion of carrots and almond flour.
Perfect Occasion:
These carrot cake muffins are ideal for breakfast, brunch, or as an afternoon snack with tea or coffee. They’re also perfect for packing into school lunches or serving at informal gatherings. Their easy portability makes them excellent for picnics or as a sweet treat on a hiking trip. Whether you’re hosting a casual get-together or just need a quick snack option, these muffins are sure to please.
Decoration Tips:
To elevate the look of these muffins, you can sprinkle the tops with a little powdered sugar or a drizzle of cream cheese glaze after they’ve cooled. For a festive touch, add a few sprinkles of cinnamon or nutmeg, or top them with a small dollop of whipped cream and a sprinkle of chopped nuts or shredded carrots for extra texture and visual appeal.
Ingredients:
- 120 grams of flour
- 50 grams of almond flour
- 1 egg
- 6 grams of baking powder
- 160 grams of grated raw carrots
- 50 ml of orange juice
- 60 ml of oil
- 100 grams of sugar
Instructions:
- Preheat your oven to 180°C (356°F).
- In a large mixing bowl, combine the flour, almond flour, sugar, and baking powder. Stir these dry ingredients together.
- Add the orange juice, oil, egg, and grated carrots to the dry mixture. Mix everything together until well incorporated.
- Grease and flour a muffin pan or line it with muffin cups. Spoon the batter into the muffin cups, filling them about three-quarters full.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these quick and fluffy carrot cake muffins, a deliciously moist treat that’s packed with flavor and perfect for any time of day!
