Description

Carrot Muffins are moist, warmly spiced baked treats packed with grated carrots, nuts, and a hint of sweetness—perfect for breakfast, snacking, or a healthier dessert option.

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup applesauce or Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk eggs, brown sugar, granulated sugar, oil, applesauce (or yogurt), and vanilla until combined.
Stir in grated carrots, then fold in dry ingredients until just combined. Do not overmix.
Fold in nuts and raisins, if using.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well for up to 3 months—just thaw and enjoy.
Add a cream cheese frosting for a dessert-style muffin.
Use whole wheat flour for a fiber boost.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 160mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg