Peanut Butter Carrot Muffins


Peanut butter and carrot is a really good combo. Don’t believe me? Dip a carrot in peanut butter, eat it, and find out for yourself! This delicious combination is mixed together in these muffins.

They’re inspired by the peanut butter carrot muffins from a local bakery near my cottage that I ate almost every morning this summer.

They’re super moist, sweet, and airy. They’re delicious. Case in point? My mom ate four when I made them. And the best part? They’re full of protein from the peanut butter and they provide you with a full serving of vegetables!

Give them a try, and feed them to people who hate vegetables because you can’t tell that there are vegetables in them.


Peanut Butter Carrot Muffins

makes 12

Dry Ingredients

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons peanut butter (preferably creamy)

Wet Ingredients

  • ½ cup “yogurt” *

-I processed 1 cup (8 oz) silken tofu with 2 Tbsp lemon juice and 1/4 tsp salt in a food processor. I used ½ of that (so I used a ½ cup, aka 4 ounces) in the muffins.

*You can also use a commercial vegan yogurt or regular yogurt if you’re not vegan.


  • 1 flax egg

-Mix together 1 Tbsp of ground flaxseeds with 3 Tbsp of water. Let sit in the fridge for about 15 minutes.

  • ½ cup brown sugar
  • 1 cup carrot puree

-Put 10 baby carrots (or 3 large carrots cut up) and enough water to cover them in a microwave-safe bowl. Heat in the microwave for 3 minutes. Drain them (using a colander), then process the carrots in a food processor until they are a puree. You’ll have to process, scrape down the sides a few times, then process again. You may need to add a teaspoon or 2 of water to get the carrots moving.


  • optional :  chopped carrots if you want carrot chunks in the muffins (because the puree won’t be noticeable)
  1. Make the flax egg.
  2. Preheat the oven to 350 degrees F.
  3. Make the “yogurt” in the food processor and put it in a separate bowl.
  4. Make the carrot puree and put it in a separate bowl.
  5. Process the dry ingredients (including peanut butter) in a food processor or mixer.
  6. Add in the wet ingredients, including the carrot puree and yogurt, and process / mix until just combined.
  7. Spoon into prepared muffin tins.
  8. Put the muffins in the oven and bake for 18-20 minutes, or until they’re golden-brown, fluffy, and a toothpick comes cleanly out of them.


Have a sweet day!

xx Ellie

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21 thoughts on “Peanut Butter Carrot Muffins

  1. Stephanie Leduc says:

    Dipping a carrot in peanut butter? I just might trust you and try that out! These look so delicious and simple to make, and I loooove baked goods plus I have all these ingredients on hand! I might just try it out for snacks this soon 🙂

    Liked by 1 person

  2. Deniza says:

    Hi dear, I have nominated you for the sunshine award 🙂 This was actually a few days ago but with sickness and work I forgot to write everyone I had nominated :/ Have fun with it and read more on my blog 🙂 Happy Sunday! :*

    Liked by 1 person

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