When mornings call for something wholesome yet flavorful, I always turn to these Carrot Walnut Spice Muffins. Packed with texture, warmth, and subtle citrus notes, they strike a perfect balance between healthy and indulgent.
Ingredients
1½ cups all‑purpose flour
1 tsp baking soda
1½ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
½ tsp salt
2 large eggs
½ cup brown sugar
¼ cup honey
½ cup neutral oil (or melted butter)
1¼ cups grated carrots
½ cup chopped toasted walnuts
Zest of 1 orange
¼ cup milk
Instructions
Preheat Oven: Set to 350°F. Line a muffin pan with paper liners.
Mix Dry: Whisk flour, baking soda, spices, and salt in a bowl.
Mix Wet: In another bowl, beat eggs, sugar, honey, and oil until combined. Stir in carrots, walnuts, orange zest, and milk.
Combine: Fold dry into wet until just mixed.
Bake: Fill liners ¾ full. Bake 18–20 minutes until tops are domed and springy. Cool before serving.
These keep well in the fridge for up to 5 days and freeze like a dream. I love slathering them with cinnamon butter or a spoonful of Greek yogurt on busy mornings.
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