Description
These light, moist carrot muffins are a delightful treat for breakfast or as an afternoon snack. Packed with the natural sweetness of carrots and warm spices, they offer a deliciously satisfying bite!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup grated carrots
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the grated carrots and walnuts (if using).
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, try adding ¼ cup of applesauce to the batter.
- You can substitute the vegetable oil with melted butter for a richer flavor.
- Add raisins or chopped dried fruits for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g