Delight in these moist and flavorful carrot muffins, naturally sweetened with stevia and packed with wholesome ingredients.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Whisking the dry ingredients helps to evenly distribute the leavening agents.
In another bowl, whisk together the eggs, stevia, buttermilk, and melted butter.
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
Stir the grated carrots, raisins, and chopped walnuts into the wet mixture.
Fold gently to avoid overmixing, which can make the muffins dense.
Gradually fold the dry ingredients into the wet mixture until just combined.
Mix until no dry streaks remain, but avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful snack.
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