Walnut carrot cake muffins are the perfect little treat to keep around. They’re light & fluffy, and come together so easily. This recipe was made in partnership with California Walnuts, but all opinions are my own.
Walnut Carrot Cake Muffins
These carrot muffins are a delicious meal prep to keep around during the week. I love them with my morning coffee, or as an afternoon snack when I need something sweet to power me through my day.
The chopped walnuts add the perfect crunch, with a little boost of nourishing fats. They’re the perfect treat to bake for the week that aren’t overly sweet, and are a nutrient-rich baked good to have around.
I tend to share many gluten-free recipes on my blog for those who can’t tolerate gluten, but I personally have an all-foods fit approach and love to bake with all-purpose flour from time to time. These muffins are made with some good old all-purpose flour, but can be made gluten-free by using a 1:1 gluten free flour blend.
I used basic ingredients that most of you may already have around, but ones that can easily be substituted if needed.
I always have walnuts stored in my freezer to add onto salads, baked goods, or enjoy with my snack plates. There are endless opportunities to incorporate them into your favorite dishes and snacks. I love chopping them finely and adding them to muffins or loaves because they add a little texture.
Walnuts are so versatile and are a key staple in a heart-healthy diet. They’re a staple in my freezer, and a nourishing nut to incorporate into your diet. Storing them in the fridge or freezer brings out their buttery taste and keeps them fresh for longer!
One serving of walnuts (about 1 oz) has 4g of protein, 2g of fiber, and 2.5g of plant-based omega-3 alpha-linolenic acid.
What you’ll need to make these walnut carrot muffins
This recipe is truly so easy to make. You’ll need just a few simple ingredients.
- All-purpose flour- to make these gluten-free, you can use a 1:1 gluten-free flour blend
- Chopped walnuts- they add the perfect crunch
- Grated carrots
- Eggs
- Coconut sugar– I love to bake with coconut sugar for its rich, caramel-like taste. Brown sugar would be a good substitute
- Olive oil- olive oil is one of my favorite oils to bake muffins with. You can substitute any other liquid oil if needed
- Applesauce– the applesauce adds a touch of sweetness, and really helps give these muffins their moist texture
- Vanilla extract
- Cinnamon
- Baking soda + baking powder
If you love carrot cake, you’re going to love these muffins. Enjoy them as part of breakfast, as a snack, or a lighter dessert. I can’t wait for you guys to try them!
Other walnut recipes you’ll love:
Walnut Lentil Veggie Burgers
Blueberry Walnut Energy Bites
Whipped Feta Dip with Honey Walnuts
Walnut Carrot Cake Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 2 cups grated carrots, about 4-5 carrots
- ¾ cups coconut sugar
- ½ cup walnuts, finely chopped
- ½ cup olive oil
- ½ cup applesauce
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Directions
- Preheat the oven to 350 F
- In a large bowl, combine the grated carrots, sugar, oil, applesauce, eggs and vanilla extract. Whisk together until smooth
- Add in the flour, cinnamon, baking soda, baking powder and salt and whisk together until fully incorporated
- Fold in the walnuts, reserving some to top the muffins with.
- Fill a 12-count muffin tin with 10 muffin liners and spoon about ¼ cup of batter into each cup. Top each muffin with the remaining chopped walnuts
- Bake for 20-22 minutes, until the tops are firm to touch or a toothpick comes out clean
- Let cool completely, then store in an airtight container for up to 3 days, or refrigerate for up to 1 week
Easy and tasty! I love a new way to incorporate more carrots into my day. I’ll definitely be making these again.