I love these Carrot Muffins! They are so soft and fluffy, lightly spiced, and just sweet enough. They’re perfect for a grab-and-go breakfast, a quick snack or a side dish, or a healthier dessert option.
How to Make Carrot Muffins
These Carrot Muffins are quick and easy to make – the most time-consuming step is grating the carrot! Unfortunately, I don’t recommend skipping that step and purchasing pre-grated carrots. Pre-shredded carrots are dry, and a lot of the moisture in these muffins comes from the freshly grated carrot. If you have a food processor, using that to grate the carrot can be a great option!
Once the carrot is grated, make the batter for the muffins. These Carrot Muffins are made using the muffin method – mixing the dry ingredients together in one bowl, the wet in another, and then pouring the wet into the dry to combine. For these muffins specifically, first combine the flour, baking powder, salt, and spices in a large bowl. Stir well so that all ingredients are evenly distributed. In a second mixing bowl, combine the wet ingredients – the carrot, applesauce, brown sugar oil, milk, egg, and vanilla extract. Make sure to whisk well so that everything is well combined. Finally, pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over or undermix the batter for the perfect texture. Once all of the flour is mixed in, stop stirring!
Scoop the batter into a prepared muffin tin. If using muffin liners, non-stick works best. This muffin batter doesn’t have a lot of oil or butter, so the muffin tends to stick to the paper once baked. If you don’t have non-stick liners, simply grease the muffin wells or lightly grease the liners that you do have. Bake the muffins at 350°F for 20-22 minutes, or until a tester inserted into one of the larger muffins comes out clean. Enjoy!
The Carrot Muffins will store well in a covered container at room temperature for about 4 days. If you’d like to store them for longer, wrap each individual muffin tightly in plastic wrap and freeze, them for up to two months. For the best flavor from frozen, let the muffins come to room temperature before eating.
For other delicious breakfast treats, check out the recipes linked in the images below!
Easy Carrot Muffins
Ingredients
- 1 cup (150 g) shredded carrot about 1 large carrot
- ½ cup (120 g) applesauce
- ⅓ cup (60 g) brown sugar
- ½ cup (115 g) canola oil
- ½ cup (120 g) whole milk
- 1 egg
- 1 tsp (4 g) vanilla extract
- 2 tsp (8 g) baking powder
- ¼ tsp (~1 g) salt
- 1 tsp (4 g) cinnamon
- ¼ tsp (~1 g) nutmeg
- ¼ tsp (~1 g) cloves
- ¼ tsp (~1 g) ginger
- 1 ¾ cups (230 g) all-purpose flour
- ½ cup (75 g) chopped nuts
Instructions
- Preheat the oven to 350°F. Prep a 12-cup muffin tin by greasing each well or lining them with muffin liners.
- In a large bowl, combine the dry ingredients – flour, baking powder, salt, and spices. Stir to ensure the ingredients are distributed evenly.
- In a separate bowl, whisk together the wet ingredients – the shredded carrot, applesauce, brown sugar, canola oil, whole milk, egg, and vanilla extract. Whisk until the ingredients are well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Scoop the batter into the prepared muffin tin and bake at 350°F for 20-22 minutes, or until a tester inserted into one of the larger muffins comes out clean. Enjoy!
Notes
- Whole wheat flour also works well in this recipe.
- To make this recipe dairy-free, replace the milk with your favorite milk alternative.