Everything you love about carrot cake in a nutrient-rich, portable breakfast! The batter is enriched with nutty notes of Soom Tahini and studded with sweet pops of dried fruit and walnuts for crunch. Bonus: these speedy muffins are done in just 30 minutes and freeze well for any on-the-go breakfast treat.  



  • 1¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt
  • 2 large eggs
  • ¼ cup melted coconut oil
  • ¼ cup Soom Tahini 
  • ½ cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • ½ cup applesauce 
  • 2 cups grated carrots (from 3-4 large carrots)
  • ½ cup raisins
  • 1/3 cup finely chopped walnuts OR unsweetened coconut flakes
  • Optional: 1-2 Tbsp turbinado sugar


  1. Preheat oven to 425F. Grease all 12 cups of a muffin tin with non-stick cooking spray.
  2. In a large bowl, combine flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. Stir well with a whisk. 
  3. In a separate bowl, combine eggs, oil, tahini, maple syrup, and vanilla; stir well with a whisk. Add applesauce, grated carrots, walnuts (or coconut flakes); mix well to combine.
  4. Pour the wet ingredients into the dry and mix until just combined (a few lumps are ok). Divide the batter evenly between the greased muffin cups; sprinkle the tops with turbinado sugar, if desired. Bake for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  5. Let cool for 15 minutes before removing muffins from tins. Store, covered, at room temperature for up to 4 days.
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