Moist Carrot Muffins
Indulge in the delightful flavors of these Moist Carrot Muffins, a perfect balance of wholesome ingredients and warm spices. Packed with finely grated carrots, a touch of unsweetened applesauce, and the rich duo of granulated and brown sugar, these muffins are incredibly tender and perfectly sweetened. A fragrant blend of cinnamon, nutmeg, and ginger adds a cozy, spiced aroma, while optional mix-ins like chopped walnuts and raisins provide delightful texture and bursts of flavor. Ready in just 35 minutes from start to finish, these muffins are ideal for breakfast, snack time, or a grab-and-go treat. Enjoy them fresh out of the oven or at room temperature for a guilt-free indulgence that's as nutritious as it is delicious. Whether you're baking for your family or meal prepping for the week, these easy carrot muffins are sure to become a favorite!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 eggs
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups carrots, finely grated
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the grated carrots, and if desired, stir in the chopped walnuts and/or raisins.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your moist carrot muffins!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 550.0 g | 200% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 335.1 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 452 mg | 35% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3024 mg | 64% | |
*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.
