These super moist carrot muffins are loaded with freshly grated carrots, chopped walnuts, raisins and ground green cardamom. These little babies are so simple and easy to make but full of nutrition to keep you energised all day long. Try this recipe and you’ll be hooked! 😉

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WHY YOU’LL LOVE THIS RECIPE?

• Ideal for beginners! It is very simple and easy to make. Even if you are a beginner in baking, you can make perfect muffins every time! No electric mixer is required and you can make them by using simple ingredients.
• Full of nutrition! These little beauties are packed with veggies, nuts and dried fruits so you can enjoy a yummy sweet treat with lots of added nutrients. You can have them for breakfast or as a snack for tea and coffee.

INGREDIENTS FOR CARDAMOM CARROT MUFFINS

A handful of simple ingredients are required. You can get these moist and fluffy muffins in just a few minutes as comes together super quickly. Here’s what you’ll need,

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• All-purpose flour: Make sure to measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Baking powder and baking soda: These are used to make the muffins rise.
• Salt: Balances the sweetness.
• Vanilla extract: Enhances the flavour
• Eggs: Eggs should be at room temperature 
• Vegetable oil: Oil keeps the muffins moist. I used sunflower oil, you can use any vegetable or neutral oil.
• Brown sugar & granulated sugar: Brown sugar helps to keep these muffins soft and moist. I used here light brown sugar but you can use dark brown as well. I also used granulated sugar along with light brown sugar.
• Raisins: Adds sweetness and nutrition. You can use dried cranberries instead of raisins.

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• Walnuts: Toasted walnuts add flavour and nutrition to these muffins. You can use pecans instead.
• Grated Carrots: You have to use freshly grated raw carrots. These are added to make muffins moist.
• Grated apple: Freshly grated small apple is used in this recipe. It adds a little bit of tartness and makes these muffins extra moist and fluffy.
• Green Cardamom: Ground green cardamom is used in this recipe. Green cardamom adds an amazing aroma and flavour to these muffins. It also goes very well with carrots.

TIPS TO GET PERFECT CARDAMOM CARROT MUFFINS!

• Measure your flour accurately to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Don’t over mix the batter. Once the dry ingredients are just combined into the wet ingredients, stop mixing too much otherwise it results in dense muffins.
• Always use freshly grated carrots. Don’t use pre-shredded carrots because they have less moisture and will make these muffins dry. We need moisture in them. Freshly grated carrots add moisture and softness to them.

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• Fill the muffin liners only 3/4 full to prevent them from overflowing.
• Don’t open the door during the baking process. Keep an eye on them but don’t open the door as the muffins bake. This will cause a drop in the oven temperature which will prevent the top of the muffins from rising high.
• Don’t overbake: Every oven is different. You will have to experiment a little bit with your oven. You need to reduce the temperature in a fan assisted oven as compared to conventional ovens. So adjust your oven temperature accordingly. Keep an eye on them as they bake. Don’t overbake them otherwise you will get dry muffins rather than soft and moist.
• Allow the muffins to cool in the pan for 5-10 minutes then transfer them to a wire rack.

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HOW TO STORE THEM?

These muffins remain soft and moist at room temperature for up to 3 days If stored in an airtight container. They will last up to a week in the fridge and up to 2 months in the freezer if they are stored in a freezer bag. First cool them completely then wrap in plastic wrap individually and finally put them in a large plastic bag. Freeze for up to 2 months. To defrost, you will have to bring them to room temperature or reheat them in a microwave for a few seconds.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊