This summer hasn’t been super hot and maybe it’s a good thing because I can experiment with baking.
So, lately, I’ve been on a mission to make savory muffins. I tried a few different recipes to compare and see which one I like best. I can’t say that my previous attempts failed. It’s just I wasn’t completely happy about them.
That’s until I made these carrot muffins.
And the way the pictures turned out, I think I should have called them Sunny Carrot Muffins because each muffin looks like a mini sun:
These carrot muffins are easy to make and are a good alternative to traditional ones. Without any added sugar, they make a great healthy snack. Perfect for breakfast and can also be served with a soup or salad.
They will keep well in the fridge in a glass container with a tight lid for about 5 days.
4 Tbsp olive oil (2 Tbsp for cooking carrots + 2 Tbsp for the dough)
4 medium carrots, grated (about 2 1/2 cup)
1 1/4 cup your favorite non-dairy or cow's milk
2 eggs, beaten
1 1/2 cup whole spelt flour
1 Tbsp baking powder
1/2 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp salt
Preheat the oven to 375F.
In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the grated carrots and cook, stirring occasionally, until the carrots are cooked through, for about 8 to 10 minutes. Make sure not to over-cook the carrots.
In the meantime, put the whole spelt flour, baking powder, garlic powder, ground coriander and salt into a bowl. Mix to combine.
In a different bowl, add the eggs, milk and 2 tablespoons of olive oil. Stir to combine. Add the cooked carrots and mix just until combined.
Add the dry ingredients to the wet ingredients and mix.
Spoon the dough into muffin pan, dividing evenly. Bake in the preheated oven for 35 minutes.