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