Carrot Cake Muffins
Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, cinnamony, moist, and with just a hint of that carrot taste and texture you love. Great for breakfast, snack time, or grab-and-go meals on the fly!
Servings:14 muffins
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ⅓ cup brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots, not pre-shredded carrots, they should be freshly grated
Instructions
- Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).
- In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
- In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
- Stir dry ingredients into wet ingredients until completely incorporated.
- Fill muffin liners 2/3 full.
- Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
- Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.
Notes
For cinnamon lovers: Double the cinnamon!
These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs.
Nutrition
Calories: 208 kcal, Carbohydrates: 31 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 23 mg, Sodium: 162 mg, Potassium: 75 mg, Fiber: 1 g, Sugar: 20 g, Vitamin A: 2556 IU, Vitamin C: 1 mg, Calcium: 25 mg, Iron: 1 mg