Chef savvy
These Carrot Cake Muffins are loaded with shredded carrots, walnuts, and coconut oil. Perfect for breakfast or as a snack!
01
Preheat oven to 350 degrees. Spray two muffin tins with cooking spray. In a large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
02
Add the coconut oil and brown sugar to a stand mixer with the paddle attachment and mix until combined, 1-2 minutes.
03
Next add in the eggs, one at a time, beating after each addition and scraping the sides. Mix in the vanilla.
04
Add in the apple sauce and greek yogurt and mix until combined.
05
Add the dry ingredients in two additions and mix just until combined. Fold in the carrots, oats and walnuts by hand
06
Pour into the prepared muffin tins. Bake for 20 minutes or until a tooth pick inserted comes out clean with just a few remaining crumbs.
Allow the muffins to cool in the muffin tin on a cooling rack until completely cool. Run a butter knife around the edges of each muffin and remove. Serve immediately and enjoy!
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