Confession: We’ve been baking more than usual. Older bags of specialty flours are finally getting used up (helloooo fancy hazelnut flour), new superfood additions are being tested (Q: Can you use superfood tinctures in baking? A: Not really.), and the freezer is officially bursting with overstock banana bread (because someone went a *little* overboard with the idea of batch cooking).
And yet the call of a preheated oven is still oh-so real...
As a result, we’ve been reworking a few classic recipes to make them healthier than ever, while satisfying the desire for something utterly comforting. So really, it was only a matter of time before some carrot-cake-like muffins came onto the cravings agenda.
Baking with carrots is a wonderful way to sneak in an extra serving of vegetables, but let’s be real: A couple of vitamin-rich roots hardly makes up for the sheer saturation of unhealthy ingredients found in most carrot-based "treat" recipes. That’s why our Cinnamon-Carrot Muffins are such a baking unicorn: bursting with flavor, ultra moist (no cream cheese frosting needed!), and fully loaded with superfoods and nutrient-dense ingredients you can genuinely feel great about. Flaxseeds! Almonds! Goji berries! Yogurt! There’s just so much goodness to love in every one of these small muffin packages.
WATCH HOW WE MAKE OUR CINNAMON-CARROT MUFFINS:
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CINNAMON-CARROT MUFFIN COOKING TIPS:
Structurally, these muffins are pretty similar to classic muffin recipes: Mix dry ingredients, mix wet ingredients, combine, bake, and voila! Nevertheless, here are a few tips to make sure your muffins turn out perfect.
Use a fine-shred on your box grater for the carrots. For the best muffin consistency, use the eighth-inch grater to make the shredded carrots. Larger shreds will give the muffins a lumpier, more “homemade” look, while smaller shreds will make the muffins too dense … but the eighth-inch-fine shred creates ideal distribution.