I finally got around to formatting this old recipe for Carrot Walnut Muffins, and it’s a good one — soft, lightly spiced, and perfect with coffee. I’m leaving the original notes below because they remind me of a sweet moment in time: back when Fuzz and her friends were deep into an online fan forum about warrior cats. What started as a shared love of fictional felines turned into real, lasting friendships that have continued through the years even through life's darker chapters.
Okay, sniff. Back to muffins. Here's the old text along with some new photos I took. The muffins in the newer photos are brighter orange because I used all-purpose flour rather than the white whole I used back when I made the first batch.
Old Carrot Walnut Muffins Post
Boiled eggs, dry cereal and turkey sausage. That’s the usual breakfast around here, unless a friend spends the night, in which case it's doughnuts. Or at least it was. This summer sleepovers became so frequent that I cut off the doughnuts and told the girls they could make themselves cereal or eat bagels from Costco.
This morning, instead of waking up at 6:30 and breaking into the office to play on the computer, the girls slept in. I was so happy they were catching up on sleep that I decided to surprise them with something a little more exciting than a bagel, but less nutritionally empty than doughnuts.
These carrot walnut muffins went over well. I had to make them twice to get them just the way I wanted, but both versions were good and the batter seems open to some improvisation. If you try them, let me know. I'm especially interested to hear how flax & water would work in place of egg.
Recipe
Carrot Walnut Muffins
Ingredients
- 1 ½ cups all-purpose or white whole wheat flour (200 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoons salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- 1 large egg
- ¼ cup very firmly packed light brown sugar (60 grams)
- ¼ cup granulated sugar (48 grams)
- ⅓ cup vegetable oil
- ½ cup yogurt
- 1 cup shredded carrots
- ⅔ cup walnuts toasted and chopped
Instructions
- Preheat oven to 400 degrees F (205 c). Grease 10 muffin cups.
- Mix the flour, baking powder, soda, salt, cinnamon and nutmeg together in a small mixing bowl; set aside.
- Whisk the egg in a large mixing bowl, then whisk in the sugars, yogurt, vegetable oil and carrots. Pour the dry ingredients into the carrot mixture and stir until moist. Throw in the walnuts and continue to stir gently until the ingredients are mixed – don’t overmix the batter or you’ll toughen up the gluten in the flour.
- Divide the batter between the cups and bake on center rack for 20 minutes.
Kim says
I've used the flax seed and water combo to replace eggs with great success. However, it seems that replacing 3 eggs or less works the best. Trying to replace more than that sometimes makes for a dense product.
Love the new look of your site!
LilSis says
I just arrived back home in CA after a LONG extended weekend in Texas, but I will definitely try these out for breakfast soon! I love carrot cake and zucchini bread, so I'm sure I'll love these. Do you think that you could use half grated zucchini and half carrots in these muffins?
Kathie says
Thanks! That's flax and water in place of an egg not yogurt.
my mistake!
Anna says
I'm a big believer in protein at breakfast -- at least for myself. Ha. The kids seem to do okay with muffins if I give them a glass of milk. Eggs and fruit is probably an even better combo.
Kathie, I think the rule of thumb is 1 tablespoon ground flax and 3 tablespoons water
HeartofGlass says
No chocolate chip cookies for breakfast? What a mean mom 😉
Actually, the muffins look like a lovely, healthy compromise!
Kathie says
How much flax and water would you use? I haven't got any yogurt but I've got flax and water. Thanks!
Katrina says
Mmmm! Looks great for breakfast!