Lavish Carrot Cake Muffins

I’m a big fan of carrot cakes. And muffins too. So I thought why not making a combination of the two? This recipe is super simple and deliciously flavored with cinnamon. The walnuts add the perfect crisp texture and the carrots your daily dose of vitamin C. Get your grater out of your kitchen closet because you will need it and let’s get started!

Servings : 6 muffins

Total Time: preparation time 20 minutes, cooking time 15-20 minutes


Muffin with cinnamon and carrots



– 2 cup all-purpose flour

– 2/3 cup brown sugar

– 2 teaspoons baking powder

– 2/3 cup almond milk

– ½ cup butter

– 2 eggs

– 1 carrot

– ¾ cup chopped walnuts

– a pinch of salt

– 90g chopped white chocolate

– 1 soup spoon matcha powder

– 1 silicon muffin pan with 6 holes



Start by preheating the oven to 400°F (200°C).

Melt the butter and let it cool down.

Peel and wash the carrot. Grate it finely.

Pour into a large bowl the flour, the salt, the sugar and the baking powder. Stir up.

Add the butter, the milk and the eggs to the mixture. Stir up again to combine. Stir in the chopped walnuts and the grated carrots. Mix together.

Pour the batter into the muffin pan and cook for 15-20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savour with your favorite tea!


Muffins with cinnamon and carrots


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