There’s nothing like a warm, spiced muffin to start your day on a cozy note! These Carrot Spice Flaxmeal Muffins are not only packed with comforting flavors like cinnamon, nutmeg, and ginger but also loaded with fiber and healthy fats thanks to the flaxseed meal. They’re soft, slightly sweet, and perfect as a grab-and-go healthy breakfast or an afternoon snack with tea. If you’re looking for flaxseed meal recipes that fit into your clean eating recipes collection, this is a great choice!
Carrot Spice Flaxmeal Muffins
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Snack
Cuisine American
- 1 ½ cups grated carrots
- 1 cup flaxmeal
- 1 cup whole wheat flour
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 2 eggs
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup milk or dairy-free alternative
- ½ cup chopped walnuts or pecans optional
- ¼ cup raisins optional
Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease each cup.
In a large bowl, mix the flaxmeal, whole wheat flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, whisk together the eggs, applesauce, melted coconut oil, vanilla extract, and milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated carrots, walnuts, and raisins if using.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Pairings
These muffins pair beautifully with a warm cup of chai tea, spiced latte, or even a refreshing glass of almond milk. For an extra indulgence, try spreading a bit of cream cheese or almond butter on top!
FAQs
1. Can I use all-purpose flour instead of whole wheat flour?
Yes! You can substitute it 1:1 for a lighter texture, but whole wheat flour adds extra fiber.
2. Can I make these muffins vegan?
Yes! Swap the eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based milk option.
3. How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for a week. You can also freeze them for up to 3 months!
4. Can I add other mix-ins?
Absolutely! Try adding shredded coconut, sunflower seeds, or even dark chocolate chips for a fun twist.
