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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
Cook Time26 minutes
Total Time41 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories:

Ingredients

  • 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
  • c coconut oil melted
  • 2 t vanilla extract
  • 2 c grated carrots (from 2-4 carrots, depending on size)

Instructions

  • 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