Carrot Muffins
Start your day with a burst of flavor and warmth by indulging in these moist and fluffy carrot muffins, a perfect blend of wholesome ingredients and comforting spices. Packed with freshly grated carrots, a hint of cinnamon, and a touch of nutmeg, these muffins strike the ideal balance of natural sweetness and spice. The addition of unsweetened applesauce keeps them irresistibly tender, while optional mix-ins like raisins, chopped walnuts, or shredded coconut add a delightful textural twist. With just 20 minutes of prep time, these muffins make for a quick and versatile snack or breakfast option. Whether served straight out of the oven or saved for later, these easy-to-make carrot muffins are sure to become a household favorite. Perfect for meal prep or enjoying on the go, they’re a delicious way to satisfy your cravings while sneaking in a dose of veggies!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened applesauce
- 2 cups grated carrots
- 0.5 cup optional mix-ins (raisins, chopped walnuts, shredded coconut)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, and unsweetened applesauce. Whisk until the wet ingredients are well incorporated.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix.
Fold in the grated carrots and any optional mix-ins (such as raisins, chopped walnuts, or shredded coconut) using a spatula.
Evenly distribute the batter among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 537.4 g | 195% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 323.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
