When mornings call for something wholesome yet flavorful, I always turn to these Carrot Walnut Spice Muffins. Packed with texture, warmth, and subtle citrus notes, they strike a perfect balance between healthy and indulgent.

Ingredients

• 1½ cups all‑purpose flour

• 1 tsp baking soda

• 1½ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ½ tsp salt

• 2 large eggs

• ½ cup brown sugar

• ¼ cup honey

• ½ cup neutral oil (or melted butter)

• 1¼ cups grated carrots

• ½ cup chopped toasted walnuts

• Zest of 1 orange

• ¼ cup milk

Instructions

1. Preheat Oven: Set to 350°F. Line a muffin pan with paper liners.

2. Mix Dry: Whisk flour, baking soda, spices, and salt in a bowl.

3. Mix Wet: In another bowl, beat eggs, sugar, honey, and oil until combined. Stir in carrots, walnuts, orange zest, and milk.

4. Combine: Fold dry into wet until just mixed.

5. Bake: Fill liners ¾ full. Bake 18–20 minutes until tops are domed and springy. Cool before serving.

These keep well in the fridge for up to 5 days and freeze like a dream. I love slathering them with cinnamon butter or a spoonful of Greek yogurt on busy mornings.