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Carrot Cake Muffins

Looking for an easy, freezer-friendly snack or breakfast the whole family will enjoy? Try these Carrot Cake Muffins!

I love making these muffins for an easy breakfast - try them warm with a drizzle of nut butter or smear of Greek yogurt with a sprinkle of cinnamon 👌🏻


  • 2 C flour (regular, whole wheat, or gluten-free)

  • 1 tsp baking soda

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tbsp cinnamon

  • 1/2 C maple syrup

  • 1 C almond milk (or milk of choice)

  • 1/4 C + 2 tbsp nut butter (almond, peanut, etc.)

  • 2 tsp vanilla

  • 2 bananas, mashed (don't need to be super ripe)

  • 1 C finely grated carrot (1 large carrot)

  • 1/2 C chopped walnuts + more for topping


  1. Preheat oven to 350F

  2. Sift flour, baking soda, baking powder, and salt into big bowl

  3. add in remaining ingredients and stir until combined

  4. grease muffin tin (I just put a little coconut oil on my fingers and give each spot a swipe)

  5. spoon mixture into muffin tin, top with additional chopped walnuts

  6. bake for 25 min or until golden brown


Xx, Kara

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