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Carrot Cake Muffins

Moist Carrot Cake Muffins for a Cozy Family Breakfast

These Moist Carrot Cake Muffins are perfect for breakfast, combining grated carrots, nuts, and warm spices for a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour if necessary
  • 2 teaspoons Baking Powder ensure it's fresh for best results
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon All Spice can be omitted or substitute with nutmeg
  • 2 cups Grated Carrots squeeze out excess moisture before adding
  • 1 cup Chopped Walnuts can replace with pecans or omit
  • 1 cup Raisins swap for chocolate chips or dried cranberries
  • 1/2 cup Brown Sugar can substitute with coconut sugar
  • 1/2 cup Granulated Sugar reducing the amount will alter sweetness
  • 1/2 cup Vegetable Oil consider melted coconut oil or applesauce
  • 2 Eggs use aquafaba for a vegan alternative
  • 1 teaspoon Vanilla Extract replace with almond extract for a different touch

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and all spice until well combined.
  3. In another bowl, combine the grated carrots, chopped walnuts, raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir until mixed.
  4. Gently fold the wet ingredients into the bowl of dry ingredients using a spatula. Aim for just combined.
  5. Using a spoon or ice cream scoop, evenly divide the batter into the muffin cups, filling about ¾ full.
  6. Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness with a toothpick.
  7. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Don’t overmix for fluffy muffins. Grate and drain carrots properly. Customize with ingredients like pineapple or ginger. Store in an airtight container for up to 2 days, refrigerate for a week, or freeze for 3 months.

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