Carrot Pecan Muffins are the perfect combination of soft and chewy with some healthy ingredients and a hint of cinnamon and spice! Keep extras in the freezer! They make a great breakfast, snack, dessert, or lunch box addition!
Carrot Pecan Muffins can’t be filed under completely healthy snacks. There is still flour and brown sugar, but I like to give baked goods some healthy elements to make sure they aren’t just a dessert in disguise. I love growing carrots in the garden. There is something so satisfying about the grand pull from the dirt, not quite knowing what will be on the other end. The kids love to pull them as much as I do, and are much more eager to eat what they’ve pulled with their own hands.
Those carrots give these muffins a big serving of healthy vegetables. Along with oats, pecans, milk, egg, and applesauce, they can be considered a semi-healthy treat!
Muffins are such a perfect recipe for little kids to help with! It’s all measuring, counting, mixing, smelling, and following directions. You don’t need a mixer or extra bowls for this recipe. Just start from the top, add all the dry ingredients to a large bowl and whisk them together. Add everything else and mix until combined. I got a pack of these reusable silicone muffins cups for Christmas and am loving them every time I make muffins. They are great little separators in a kid’s lunch box too! Bake the muffins and enjoy with a pat of butter.
Muffins freeze well! They are super handy to pull out of the freezer and microwave for a quick addition to breakfast with a Smoothie, a sweet snack with a banana or apple, or a little treat when you need a dessert. Put one frozen in a lunchbox and it will thaw enough by lunchtime. These little muffins are so so good! Super soft and chewy, and a few healthy ingredients to make you wanna eat two!
More Healthier Baking!
- Zucchini Cookies
- Almond Spiced Granola
- Cranberry Baked Oatmeal Cups
- Freezer Muffins
- Cranberry Muffins
- Black Bean Protein Brownies
Carrot Pecan Muffins
- 2 c flour
- ½ c rolled oats
- ½ c pecans chopped (plus more to top)
- 2 t baking powder
- ½ t baking soda
- ½ t kosher salt
- 1 t cinnamon
- ¼ t ginger
- ¼ t nutmeg
- ¼ t ground cloves optional
- 1 egg
- 1 c milk
- ¾ c brown sugar
- ¾ c applesauce
- ⅓ c coconut oil melted
- 2 t vanilla extract
- 2 c grated carrots (from 2-4 carrots, depending on size)
- Preheat oven to 375° convection bake
- Butter or line a 12 cup tin with muffin cups (reusable silicone cups work great!)
- Whisk together all dry ingredients in a bowl
- Add all other ingredients to the dry and stir well to combine
- Portion into 12 muffin cups, fill to the top and sprinkle with extra chopped pecans
- Bake 26 minutes. Serve with butter