Description
These Carrot Muffins are a delight with their rich flavor and simple steps. Made with fresh carrots and spices, they are perfect for a quick breakfast or snack!
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup (198 grams) granulated sugar
- 1/2 cup (99 grams) vegetable oil
- 3 large eggs, room temperature
- 3/4 cup (180 grams) applesauce
- 1 teaspoons vanilla extract
- 2 1/2 cups (247 grams) finely shredded carrots, about 4 large carrots
Instructions
- Preheat the oven to 375°F. Grease a muffin tin or use paper liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- In a large bowl, combine the eggs and sugar, whisking until smooth and pale. Add the oil, applesauce, and vanilla extract, mixing well. Stir in the shredded carrots.
- Gently mix the dry ingredients into the wet ingredients until just combined, avoiding overmixing. Allow the batter to rest for 20-30 minutes.
- Fill each muffin cup about 3/4 full with the batter, using a cookie scoop for precision.
- Bake for 18-20 minutes until set, and a toothpick comes out clean or with a few crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These muffins are great for breakfast or a snack. Store in an airtight container to keep them fresh.
You can add chopped nuts or raisins for extra texture and flavor.
For a sweeter touch, consider adding a cream cheese frosting when serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 158
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg