Ultimate Sunrise Carrot Muffins
Wake up to the irresistible aroma of Ultimate Sunrise Carrot Muffins, a wholesome treat bursting with flavor and texture! These golden muffins combine the natural sweetness of freshly grated carrots, vibrant orange zest, and a hint of warm spices like cinnamon, nutmeg, and ginger for a perfectly balanced bite. A blend of all-purpose and whole wheat flours adds heartiness, while unsweetened applesauce and a touch of vegetable oil keep them moist without feeling heavy. Optional add-ins like crunchy walnuts, chewy raisins, and shredded coconut elevate each muffin into a delightful medley of textures. Perfect for breakfast, brunch, or an on-the-go snack, these easy-to-make muffins come together in under 45 minutes and are sure to brighten your morning. Try them warm from the oven for ultimate comfort or store them for a midday treat—either way, they’re a crowd-pleaser you’ll want to bake again and again!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 2 large Eggs
- 0.75 cups Light brown sugar, packed
- 0.25 cups Granulated sugar
- 0.5 cups Unsweetened applesauce
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 teaspoons Orange zest
- 1.5 cups Grated carrots (about 3 medium carrots)
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
- 0.25 cups Shredded unsweetened coconut (optional)
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the wells with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a separate bowl, beat the eggs until lightly frothy. Add the brown sugar, granulated sugar, applesauce, vegetable oil, vanilla extract, and orange zest. Mix until thoroughly combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated carrots. If using, gently fold in the nuts, shredded coconut, and/or raisins.
Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Ultimate Sunrise Carrot Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 22.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 196 mg | 4% | |
*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.
