I bought too many carrots at the farmer’s market last weekend, the “Bugs Bunny” kind with the green tops still intact.  These little muffins are so so good.  Super soft and chewy, and a few healthy ingredients to make you wanna eat two!  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!



Recipe: Carrot Pecan Muffins


  • 2 c flour
  • 1/2 c rolled oats
  • 1/2 c chopped pecans (plus more to top)
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 t cinnamon
  • 1/4 t ginger
  • 1/4 t cloves
  • 1/4 t nutmeg
  • 1 egg
  • 1 cup milk
  • 3/4 c applesauce
  • 3/4 c brown sugar
  • 1/3 c coconut oil
  • 1 T vanilla extract
  • 2 cups grated carrots (2 large carrots)


  1. Preheat oven to 375
  2. Butter or place muffin cups in a 12 cup muffin tin
  3. Combine and whisk all dry ingredients in a bowl
  4. Combine and whisk all wet ingredients in a separate bowl (including carrots)
  5. Pour wet ingredients into the dry and stir to combine
  6. Portion into 12 muffin cups, fill level with the top and sprinkle with extra chopped pecans
  7. Bake at 375 for 20 minutes
  8. Serve with butter

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

Carrot Pecan Muffins
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