The Pioneer Woman Tasty Kitchen
Profile Photo

Bakery-Style Carrot Cake Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Carrot cake for breakfast? It’s healthy. It’s tasty. It’s easy. These Bakery-Style Carrot Cake Muffins are soft, tender, spiced and just sweet enough. Make a big batch for the week or for weekend brunch plans!

Ingredients

  • ½ cups Grated Carrot (about 1 Large Carrot, Washed And Peeled)
  • 2-½ cups Whole Wheat Pastry Flour
  • ½ cups Quick Cooking Oats
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1-½ teaspoon Ground Cinnamon
  • ¾ teaspoons Ground Ginger
  • ½ teaspoons Ground Nutmeg
  • ½ teaspoons Sea Salt
  • ⅓ cups Roughly Chopped Nuts
  • 8 whole Large Medjool Dates, Pitted And Roughly Chopped
  • 1 whole Medium Extra Ripe Banana, Mashed
  • 1 cup Turbinado Sugar (raw Cane Sugar), Plus Extra For Sprinkling On Top
  • 1 cup Low-fat Kefir Or Buttermilk
  • ½ cups Unsalted Grass-fed Butter, Melted And Cooled
  • 2 whole Large Pasture-raised Eggs

Preparation

Preheat oven to 450ºF and lightly grease a muffin tin with oil or butter. Use a silicone muffin tin and eliminate the need for greasing! These make for easy removal of the muffins from the tin once they’ve cooled, too.

Start by finely grating carrot using a cheese grater. Make sure you have enough to fill ½ cup. Wrap the grated carrot in 1-2 paper towels or a cheese-cloth and squeeze as much of the juice out as possible. Set aside.

In a large bowl, stir the dry ingredients: flour, oats, leavening agents, spices and salt. To this, add the roughly chopped nuts and roughly chopped dates. Toss the dates in the flour and make sure they don’t clump together. Next, add grated carrot and toss again to any clumps. Set aside.

Whisk together wet ingredients until smooth: mashed banana, sugar, buttermilk, butter, and eggs. Slowly, working in batches, pour this into the dry ingredients and stir gently after each addition. Continue to fold the wet into the dry just until no clumps of dry ingredients remain. This will be a very thick batter!

Scoop the batter into the muffin tin. Each one will be very full, and that’s okay—it makes for tall muffins! Sprinkle about ½ teaspoon of turbinado sugar on top of each muffin just before baking. Bake at 450ºF for 8 minutes and then reduce the temperature to 350ºF for the remaining 12–14 minutes. They’re done when a toothpick poked through the center of the muffin comes out with only a few crumbs on it. Cool slightly before removing from the tin.

Serve immediately with butter or yogurt (my favorite addition). Refrigerate leftovers in an airtight container for 1 week, or freeze for 2–3 months. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Pumpkin Pie Breakfast Cookies
Profile Photo by Alishan in Breads
Pumpkin Pie Breakfast Cookies
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Japanese Condensed Milk Bread
Profile Photo by cookingwithteamJ in Breads
Japanese Milk Bread has always been known to be super soft,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate