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Walnut Carrot Cake Muffins

Prep Time:

Cook Time:


12 muffins



About the Recipe


-1 cup peel and grated carrots

-1 cup unsweetened applesauce

-2 large eggs

-1/4 cup butter, melted

-2 tsp vanilla extract

-1/3 cup light brown sugar

-1 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp salt

-1 tsp cinnamon

-1¼ cup whole wheat flour

-3/4 cup rolled oats

-1/3 chopped Valley Grown Walnuts


  1. Preheat oven to 375° F. Line a standard muffin tin with paper liners.

  2. Add your grated carrots, applesauce, eggs, butter, vanilla, and brown sugar to a large mixing bowl. Whisk together well.

  3. Add in your baking soda, salt, and cinnamon to the mixture. Whisk together until it is all incorporated.

  4. Add in your wheat flour and oats and stir until just combined. Do not overmix, this can make the muffins more dense.

  5. Fold in the walnuts into the batter.

  6. Spoon your batter into the 12 prepared muffin cups, filling them about 3/4 of the way full.

  7. Bake for about 20-22 minutes, until the tops of the muffins are golden brown and a toothpick comes out clean.

  8. Enjoy these muffins warm with butter!

    Note**Once muffins are cooled you can store in a airtight container for up to five days, or keep in your freezer up to 6 weeks.

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