These carrot and walnut muffins are really delicious, and with 2 cups of carrot they are also good for you. I always like to have a batch of muffins in the freezer, they are super handy for lunch boxes or healthy snack on the run.
They aren’t overly sweet so if you like things a little sweeter increase the amount of honey or add a good handful of currants or raisins. Enjoy xx
Healthy Carrot and Walnut Muffin
- 2 cups self-raising flour
- 1 cup of whole walnuts + extra to sprinkle on top
- 2 cups grated carrot
- 1/4 cup honey (or sweetener of choice)
- 1 1/2 cups milk
- 1 egg
- 150 grams butter
Pre-heat oven to 180 degrees (350 degrees F). Chop the walnuts add to a large bowl with the flour and grated carrot; mix to combine.
In a small bowl combine the egg and milk and light whisk with a folk. Add the mixture to dry ingredients along with the butter and honey and stir with a wooden spoon until just combined. Don't over mix or you will end up with a tough muffin!
Spray a muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with extra walnuts. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm or cold
Recipe NotesThe mixture will make 12 standard muffins plus 12 mini muffins.
This muffin isn't at all sweet, increase to half a cup of honey if you wish or add 1/4 cup of raisins for added sweetness