Carrot Muffins
Turn your fridge carrots into moist, flavorful carrot muffins perfect for breakfast or meal prep. These muffins are packed with wholesome ingredients and balanced flavor – not too sweet, just right!
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Grater or food processor
- Measuring cups and spoons
- Cooling rack
Ingredients
- Dry Ingredients:
- 1 3/4 cups whole wheat flour or all-purpose
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ginger optional
- 1/4 tsp nutmeg
- Wet Ingredients:
- 2 eggs room temperature
- 1/3 cup neutral oil
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots about 3 medium carrots
- Optional Mix-ins:
- 1/2 cup chopped walnuts or pecans toasted
- 1/2 cup raisins
- 1/4 cup shredded coconut unsweetened
- Vegan Option:
- Substitute 2 flax eggs for regular eggs
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with papers or grease well.
- Grate carrots using a box grater or food processor.
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg.
- In another bowl, mix eggs, oil, honey or maple syrup, applesauce, and vanilla extract.
- Add wet ingredients to dry ingredients and stir just until combined. Batter will be thick.
- Fold in grated carrots and optional mix-ins. Do not overmix.
- Divide batter into muffin cups, filling each about 3/4 full.
- Bake 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack. Let cool completely before storing or frosting (if using).
Notes
Batter too thick? Add 1-2 tbsp milk.
For mini muffins, bake 11-13 minutes.
To avoid dry muffins: don’t overmix or overbake.
Muffins freeze well for up to 3 months.
Don’t refrigerate – store at room temp for 2-3 days.
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 3gFat: 9g
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