Name: Carrot Muffins
Ingredients: 1 cup Brown sugar; ½ cup Vegetable/Avocado oil; 2 large Eggs (beaten); 1 cup Carrots (shredded); ½ Milk; 1½ cups Flour; 1 Tsp Baking powder; ½ Tsp Baking soda; 1 Tsp Cinnamon; ¼ Tsp Salt; Nutmeg and ginger (optional, to taste)

Carrot Muffins

Soft and warmly spiced carrot muffins made with shredded carrots and cinnamon for a cozy, lightly sweet flavor. Moist, simple, and perfect for breakfast or a snack.

Print Recipe

Ingredients

Brown sugar 1 cup
Vegetable/Avocado oil ½ cup
Eggs, beaten 2 large
Carrots, shredded 1 cup
Milk ½
Flour 1½ cups
Baking powder 1 Tsp
Baking soda ½ Tsp
Cinnamon 1 Tsp
Salt ¼ Tsp
Nutmeg and ginger, optional, to taste

Instructions

Preheat oven to 400°F. Grease and flour a 12 medium size muffin tin, or a loaf pan; skip if using cup liners.
In a medium bowl whisk together the vegetable oil, beaten eggs, carrots and milk.
In a medium bowl, whisk together the dry ingredients, sugar, flour, baking powder, baking soda, cinnamon and salt.
Add the dry ingredients to wet ingredients, stir with a spatula or wooden spoon just until combined (15 or 16 stirs no more). Bake for approximately 20 minutes. Let cool completely before frosting (frosting optional to keep them healthier). Enjoy!

Notes

Recipe adapted from [https://anitalianinmykitchen.com/carrot-cake-muffins/]
Image adapted from [https://www.kneadsomesweets.com/carrot-muffins-recipe/]