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Before you start mixing your ingredients, preheating your oven to 350°F (175°C) is crucial. Proper oven temperature ensures that your muffins will rise correctly and bake evenly. An oven that is too hot can lead to muffins that rise quickly and then collapse, while a cooler oven might leave them dense and undercooked. An oven thermometer can be a helpful tool to verify your temperature accuracy, ensuring that the baking process begins right as you combine your ingredients.

Maple Pecan Carrot Muffins

Indulge in the wholesome goodness of Maple Pecan Carrot Muffins, the perfect snack or breakfast option! Packed with nutritious ingredients like freshly grated carrots, crunchy pecans, and sweet maple syrup, these muffins offer a delightful blend of flavors and textures. They're not just delicious; they're also rich in vitamins and fiber. Easy to make and adaptable to various dietary needs, this recipe will become a favorite in your kitchen! Discover the joy of baking and nourish your body with these delightful treats.
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup vegetable oil (or melted coconut oil)

3/4 cup pure maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup chopped pecans

1/3 cup raisins (optional)

Extra pecans for topping (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray or oil.

    Mix Dry Ingredients: In a large mixing bowl, use a whisk to combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Ensure these dry ingredients are mixed thoroughly and there are no lumps.

      Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil and pure maple syrup until well blended. Add the large eggs and vanilla extract, continuing to whisk until the mixture is smooth and homogeneous.

        Mix Dry & Wet: Pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, gently fold the mixtures together. Mix carefully until just combined—it's perfectly fine if there are a few lumps; avoid overmixing to keep your muffins fluffy.

          Add Carrots & Nuts: Now, fold in the grated carrots, chopped pecans, and raisins (if using), making sure they are evenly incorporated into the batter.

            Fill Muffin Tins: Using a spoon or a batter scoop, fill each muffin cup approximately 2/3 full with the batter. If you like a bit of extra crunch, sprinkle some chopped pecans on top of each filled muffin cup.

              Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean when they are ready.

                Cool: Allow the muffins to cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely, which helps maintain their texture.

                  Enjoy: These flavorful muffins can be enjoyed warm or at room temperature. They will keep fresh in an airtight container for up to 3 days or can be frozen for longer storage.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins

                      - Presentation Tips: For added charm, serve the muffins on a rustic wooden board, and consider drizzling a little extra maple syrup over the top for a beautiful presentation right before serving.