Updated: Dec 28, 2019
I came up with this recipe one day when I realized I had carrots I needed to use up. I had also been wanting to try my GF Banana Bread recipe as muffins. With that, I decided to try my banana bread recipe but substitute the bananas for shredded carrots.
I use vanilla extract in my banana bread, however, I was out of vanilla at home, so I scrounged with almond extract and decide to make these, carrot almond muffins! That's the beauty of a Scrounge, by getting creative with what you have on hand instead of going to the store to get the exact ingredients for a recipe, you may end up creating something even better :)
I also made some other adjustments to my banana bread recipe like adding all spice and ginger to make these muffins taste even more delicious! I already know these are going to stick around for the fall and be one of my go to fall recipes. I absolutely love eating these muffins with almond butter on top! Try it out, I know you'll love it too!
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may create something even better!
If you don't have Greek yogurt or you're dairy-free, use a dairy free greek style yogurt.
If you don't have carrots, use bananas and make banana almond muffins.
If you don't have almond extract, use vanilla extract.
If you don't have maple syrup, use honey.
I n g r e d i e n t s
1/2 cup olive oil
Half of 1/3 cup maple syrup
1/4 cup plain or vanilla Greek or Icelandic yogurt
1 tsp almond extract
1 c shredded carrots
1 3/4 c almond flour
1/2 tsp cinnamon
¼ tsp all spice
¼ tsp ginger powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sliced almonds
2-3 tbsp pumpkin seeds
D i r e c t i o n s
Preheat oven to 325° and spray muffin pan (I sprayed mine with coconut oil).
In medium bowl whisk dry ingredients: cinnamon, all spice, ginger, flour, baking soda and salt - make sure to mix all ingredients evenly otherwise the baking soda will turn some of the carrots green, they are 100% safe to still eat, they just don’t look as appetizing :).
In a large bowl beat wet ingredients: eggs, oil, maple syrup, yogurt and almond extract. Then add in shredded carrots, almonds and flour mixture.
Pour batter into muffin pan, filling each section about ¾ of the way to the top as the muffins will rise.
Before putting in oven, sprinkle a few pumpkin seeds on top of each muffin.
Bake for 20-25 minutes or until toothpick comes out clean.
Let cool before eating, about 15-20 mins.
I love eating these with some almond butter spread on top.
Store in fridge for up to 7 days