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To truly appreciate the goodness of Maple Pecan Carrot Muffins, it's essential to understand the key ingredients that make them both flavorful and nutritious. Each component plays a vital role in the overall outcome, contributing not only to taste but also to the health benefits that come with each bite.

Maple Pecan Carrot Muffins

Discover the delightful balance of flavor and nutrition with Maple Pecan Carrot Muffins. These wholesome treats combine the earthy sweetness of carrots and the rich taste of maple syrup, highlighted by the crunch of pecans. Perfect for breakfast or a snack, this simple recipe replaces refined sugars with natural sweetness, making it a health-conscious choice. Enjoy a muffin that’s not only delicious but also packed with vitamins and healthy fats. Try baking them today for a nutritious twist on a classic favorite!
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup vegetable oil (or melted coconut oil)

3/4 cup pure maple syrup

2 large eggs

1 tsp vanilla extract

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup chopped pecans

1/3 cup raisins (optional)

Extra pecans for topping (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract until smooth.

        Mix Dry & Wet: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix – a few lumps are okay!

          Add Carrots & Nuts: Fold in the grated carrots, chopped pecans, and raisins (if using) until evenly distributed throughout the batter.

            Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle some extra chopped pecans on top of each muffin for added crunch.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  Enjoy: Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins