Cinnamon Almond Carrot Cake Muffins on a cooling rack with peanut butter spread on the half cut muffin on a white background

Cinnamon Almond Carrot Cake Muffins

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This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.

 

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Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

Icon of cutting board with knife on top in maroon red

PREP TIME:

30 min

Icon of sizzling frying pan in maroon red

COOK TIME:

20 min

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TOTAL TIME:

50 min

INGREDIENTS

3 tablespoons JUSTIN’S® Cinnamon Almond Butter
¾ cup Oats
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 Egg
1 Banana, ripe
1 teaspoon Vanilla
2 tablespoons Honey
½ cup Carrots, shredded
¼ cup Coconut, shredded

DIRECTIONS

1. Preheat the oven to 350°F.

2. Line 6 regular, or 3 jumbo, muffin tins with paper muffin liners.

3. Add the dry ingredients (oats through salt) to a food processor, and process until the oats become fine flour.

4. Add the remaining ingredients except for the carrots and coconut.

5. Blend for 30 seconds. Fold in the carrots and coconut.

6. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.

7. Bake for 18-20 minutes, or until done.

8. Allow the muffins to cool in the pan for 10 minutes and enjoy with a little extra almond butter on top!

This Recipe Serves 6

INGREDIENTS

3 tablespoons JUSTIN’S® Cinnamon Almond Butter
¾ cup Oats
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 Egg
1 Banana, ripe
1 teaspoon Vanilla
2 tablespoons Honey
½ cup Carrots, shredded
¼ cup Coconut, shredded

DIRECTIONS

1. Preheat the oven to 350°F.

2. Line 6 regular, or 3 jumbo, muffin tins with paper muffin liners.

3. Add the dry ingredients (oats through salt) to a food processor, and process until the oats become fine flour.

4. Add the remaining ingredients except for the carrots and coconut.

5. Blend for 30 seconds. Fold in the carrots and coconut.

6. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.

7. Bake for 18-20 minutes, or until done.

8. Allow the muffins to cool in the pan for 10 minutes and enjoy with a little extra almond butter on top!

This Recipe Serves 6

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