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In the Marley Kitchen: Carrot Walnut Muffins

Warming our kitchen up this morning with fresh baked muffins!

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon salt

  • 3/4 cup brown sugar

  • 1/4 cup molasses

  • 1/4 cup coconut oil

  • 2 large eggs

  • 2 egg whites

  • 1 teaspoon vanilla extract

  • 3 cups grated carrots

  • 1/2 cup chopped walnuts

-Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.

-Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together coconut oil, molasses and sugar, then whisk in the eggs; add the wet mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in the carrots and walnuts. Spoon batter into baking cups, filling about two-thirds full.

-Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature

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