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Carrot Muffins

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These carrot muffins are soft, moist, and full of warm spices and shredded carrots. They’re perfect for breakfast, brunch, or a healthy snack on the go. With simple pantry ingredients and no mixer required, you’ll want to make these again and again!

Ingredients

Scale

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 2 large eggs

  • ½ cup vegetable oil (or melted coconut oil)

  • ¼ cup milk (any kind)

  • 1 tsp vanilla extract

  • 1 ½ cups finely grated carrots (about 2–3 medium carrots)

  • Optional: ½ cup chopped walnuts or raisins

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it lightly.

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  • In a separate bowl, mix the brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.

  • Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.

  • Fold in the grated carrots and any optional add-ins like walnuts or raisins.

  • Divide the batter evenly among the muffin cups, filling each about ¾ full.

  • Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

 

  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • These muffins freeze well—just wrap them tightly and freeze for up to 2 months.

  • You can make them a little healthier by using whole wheat flour or swapping the oil for applesauce.

  • For extra flavor, try adding a bit of orange zest to the batter.

 

Find it online: https://ukfinda.com/carrot-muffins/