Looking out to my left from the living room window, I see bright sunshine and a clear blue sky. Along the streets, some cherry trees are already in bloom, as if they can’t wait to open fully—just like my excitement for this season. Spring has truly arrived, dear friend. And with it come spring recipes like these delicious carrot and almond muffins!
These carrot muffins are great for kids too!
I’m not a mother yet, but I’m a proud aunt to three (with a fourth on the way!) and I love baking treats for them. Some kids love vegetables, others don’t—of course I’m joking—but my nieces and nephews enjoy some veggies like tomatoes and lettuce while refusing others. If you struggle to get children to eat vegetables—like carrots—try making these carrot muffins together. Cooking with little ones can be chaotic, but it’s fun, and they’ll love these treats.
The perfect spring breakfast…
This is an older recipe on the blog and one I’ve tested many times, so you can imagine how reliable it is: these carrot muffins are a perfect homemade springtime breakfast, especially if you love baking. The flavor is wonderful—reminds me of amaretti—because almonds pair beautifully with carrots. My partner even says they taste like almond paste, a classic Sicilian sweet.
Texture? Look at this: they are soft and slightly moist—not dry at all. Simply perfect.
The final touch can be an almond sauce or a buttercream if you want something sweeter (that’s what I used to decorate the ones in the photos). Honestly, they’re so tasty on their own that topping isn’t necessary. If you prefer more sweetness, dust with a little powdered sugar.
How to make the perfect muffin? FAQs
If you have questions, leave a comment and I’ll be happy to help.
Two key points: don’t overmix the batter (it will deflate) and don’t overbake (it will dry out).
You likely added too much flour, overmixed, or overbaked. Practice helps you find the right balance.
Dense muffins usually come from overmixing, which can cause them to rise in the oven and then collapse, leaving a heavy, moist center.
FOR BLENDING THE CARROTS:
To blend the carrots I used the large jar of my favorite blender. Use the largest, most powerful jar you have for a smooth result.
Any other questions?
It’s hard to answer every question inside the post, so please leave a comment if something’s unclear. I’ll be happy to reply!
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MUFFINS ALLE CAROTE
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Ingredients
For the carrot muffins (about 10–12 small)
- 150 g peeled, cleaned carrots
- 2 eggs, room temperature
- 50 g unrefined cane sugar or agave syrup
- 50 g seed oil or extra virgin olive oil
- 180 g spelt flour or organic 00 flour
- 8 g baking powder
- a few drops vanilla extract
- a few drops almond extract
- a pinch salt
For the sauce:
- 125 g almond milk
- 10 g almonds
- a few drops almond flavoring
- 1–2 tsp agave syrup
- 1 tsp rice flour or cornstarch
For the almond buttercream:
- 85 g high-quality butter, softened (not melted)
- 125 g powdered sugar
- 1–2 drops almond extract
Instructions
- Take the eggs out shortly before baking so they reach room temperature.
- Preheat the oven to 180°C (350°F).
- Whisk the eggs and sugar (or agave syrup) for a few minutes until light and frothy.
- Grate the cleaned carrots and, if needed, squeeze out excess liquid (reserve it). Add the carrots to the egg mixture along with 50 g of oil.
- Fold with a spatula gently to avoid deflating the batter.
- Sift the flour with the baking powder and add it gradually, folding from bottom to top.
- Add vanilla and almond extracts and a pinch of salt, then mix gently. Pour into muffin tins and bake for about 20–25 minutes. Let cool. Do the toothpick test: when it comes out clean, the muffins are ready.
For the almond sauce:
- Grind the almonds finely with a grinder or powerful blender, then transfer to a small saucepan with 125 g of warmed almond milk.
- Add a couple of drops of almond extract, the rice flour and agave syrup.
- Stir to avoid lumps. Bring to a boil and cook a few minutes, then pour into a glass jar. As it cools it will thicken; strain if needed to remove lumps.
For the almond buttercream:
- Whip the softened butter with powdered sugar and almond extract until light and fluffy. Decorate the muffins.
- Serve the carrot muffins with the almond sauce or buttercream—or enjoy them plain.
Tried this recipe?
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