Description
These Carrot Cake Muffins are a delightful treat, combining irresistible spices and simple ingredients like grated carrots and applesauce for a moist, flavorful snack or breakfast option.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 teaspoon table salt
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/2 cup vegetable oil
- 1 cup apple sauce
- 1 pound carrots grated fine
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line 2 muffin pans with 12 cupcake liners each and spray with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a medium bowl, mix the eggs, sugar, honey, oil, apple sauce, and grated carrots until smooth.
- Combine the wet ingredients with the flour mixture; stir until just combined.
- Fill the muffin cups with the batter about 2/3 full and bake for 22 to 28 minutes.
- Check for doneness with a toothpick; it should come out with a few crumbs.
- Cool on a rimmed baking sheet, then store in an airtight container.
Notes
For extra moisture, feel free to add crushed pineapple to the batter.
For a healthier twist, substitute half of the granulated sugar with applesauce or mashed bananas.
These muffins freeze well; wrap them tightly before placing them in the freezer.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg