Mama Living Abroad

Healthyish Carrot-Tahini Muffins

3 Healthyish Carrot-Tahini Muffins on a plate
3 Healthyish Carrot-Tahini Muffins on a plate

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!

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

3 Healthyish Carrot-Tahini Muffins on a plate

Healthyish Carrot-Tahini Muffins

No ratings yet
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate

Ingredients

  • 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

Instructions

  • 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.

1 comment

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

Popular Right Now