Carrot Pecan Muffins
Carrot Pecan Muffins are perfect for breakfast, snack time, or to freeze and add to school lunch boxes! Soft and chewy with a hint of cinnamon and spice and some healthy ingredients to make you wanna eat two!
Prep Time15 minutes mins
Cook Time26 minutes mins
Total Time41 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories:
- 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