Description

Carrot Cake Muffins are a delightful fusion of traditional carrot cake flavors and the convenience of muffins. Moist and fluffy, these treats are infused with sweet shredded carrots and warm spices, making them perfect for breakfast or an afternoon snack. Each bite brings comfort and nostalgia, filling your kitchen with irresistible aromas. Whip up a batch today to enjoy a cozy moment any time of day!

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
1 cup finely shredded carrots (about 2 medium carrots)
2 large eggs (room temperature)
½ cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Fold in the shredded carrots evenly into the batter.
Spoon the batter into lined muffin tins, filling them two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Transfer to cooling racks and enjoy!

Nutrition

Serving Size: 1 muffin (70g)
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: - For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.- Add-ins like walnuts or raisins can enhance flavor and texture.- Store in an airtight container at room temperature for up to three days or freeze for later enjoyment.