Almond Butter Carrot Muffins

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Almond Butter Carrot Muffins Recipe

Almond Butter Carrot Muffins

Yield: 15 muffins

For the Almond Butter Carrot Muffins:


  • 180g       All-purpose flour
  • 6g          Cinnamon
  • 7g          Baking soda
  • 1g          Baking powder
  • 5g          Salt
  • 110g      Whole eggs
  • 130g      Applesauce
  • 115g      Honey
  • 75g        Light brown sugar
  • 60g        Oil
  • 150g      American Almond® almond butter
  • 10g        Vanilla extract
  • 200g      Carrot, shredded with extra moisture squeezed out
  • As needed American Almond® granulated almonds
  • As needed turbinado sugar


  1. Preheat the convection oven to 325°F. Put muffin liners in a muffin pan and spray the liners with cooking spray.
  2. In a large bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, mix together the eggs, applesauce, honey, light brown sugar, oil, almond butter and vanilla until well combined. Stir in the shredded carrot.
  4. Slowly add the dry ingredients into the wet, and mix until well combined.
  5. Scoop batter into muffin liners, filling about 2/3 of each cavity.
  6. Sprinkle the top with some granulated almonds and turbinado sugar.
  7. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.

Recipe courtesy of American Almond® –