Carrot Pistachio Muffin
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 12 muffins
  • 180 g carrots (approx. 2 – 3 medium sized carrots) – finely grated
  • Dry ingredients:
  • 125 g shelled pistachio – roughly pulsed in food processor
  • 1 ½ cup (192 g) whole wheat flour (I’m using all-purpose flour)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • Wet ingredients:
  • 3 large eggs (I’m using 60 g sized eggs)
  • ¾ cup + 2 tbsp (180 g) caster sugar
  • ¾ cup (175 ml) vegetable oil (I’m using grapeseed oil)
  1. Preheat oven to 175°C/340°F.
  2. In a medium bowl, add the dry ingredients together and mix well with a balloon whisk.
  3. In a large mixing bowl, beat together eggs and sugar for 1 min. You could use a stand mixer or handheld mixer for this.
  4. Add the oil and continue beat until mixture thickens slightly.
  5. Add in grated carrots and mix until just combined.
  6. Add ½ of the dry mixture to the wet mixture and fold with a spatula until the flour just disappear. Add in the remaining flour and repeat.
  7. Divide the batter into a 12-cup muffin tray lined with muffin cups.
  8. Bake for 22 – 24 mins, until top is golden brown and top springs back lightly when touched.
  9. Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.
Recipe by Bear Naked Food at