Almond Butter Carrot Muffins

Yield: 15 muffins

For the Almond Butter Carrot Muffins

Ingredients Preparation
  • 180g
    all-purpose flour
  • 6g
  • 7g
    baking soda
  • 1g
    baking powder
  • 5g
  • 110g
    whole eggs
  • 130g
  • 115g
  • 75g
    light brown sugar
  • 60g
  • 150g
    Almond Butter - Natural Roasted - Six 6.5# cans
  • 10g
  • 200g
  • as neededAs needed
    Almonds Granulated Blanched - 25# carton
  • as neededAs needed
  1. Preheat the convection oven to 325°F. Put muffin liners in a muffin pan and spray the liners with cooking spray.
  2. In a large bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, mix together the eggs, applesauce, honey, light brown sugar, oil, almond butter and vanilla until well combined. Stir in the shredded carrot.
  4. Slowly add the dry ingredients into the wet, and mix until well combined.
  5. Scoop batter into muffin liners, filling about 2/3 of each cavity.
  6. Sprinkle the top with some granulated almonds and turbinado sugar.
  7. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.

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