A guilt-free treat that is full of flavor. Now, to be honest, I’m not a huge vegetable cake person. But there is something about the combination of carrots and tahini that is absolutely delicious. An easy recipe for beginners and a total crowd-pleaser. Even kids will love it!
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Healthyish Carrot-Tahini Muffins
- 1 cup (240 grams) dark brown sugar
- 3/4 cup (180 ml) canola oil
- 4 large eggs
- 3/4 cup (180 grams) tahini paste (raw tahini)
- 1/2 cup (70 grams) all-purpose flour
- 3/4 cup (110 grams) whole wheat flour
- 1 teaspoon (5 grams) baking powder
- 1 1/4 teaspoon (8 grams) baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups carrots grated (about four-five medium carrots)
- cooking spray
- Preheat oven to 320°F/160°C.
- In a large bowl, whisk together brown sugar, oil, and eggs until well combined. Stir in tahini.
- Add the two types of flour, baking powder, baking soda, salt, cinnamon, and nutmeg, mix just until a uniform mixture is obtained.
- Fold in grated carrots.
- Line muffin tins with paper liners and coat with cooking spray.
- Fill each cup halfway to the top.
- Bake for about 25-30 minutes. Test the center with a toothpick, if it comes out with a few moist crumbs, the muffins are done. If not, continue to bake until cooked through. Do not over-bake.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Tips and Tricks:
- Sprinkle 3-4 tablespoons of sesame seeds before the muffins are going into the oven.
- Add ¼ teaspoon ground clove.
- Add ¼ teaspoon ground ginger.