Easy Carrot Muffins
Easy and delicious carrot muffins.
Servings: 12 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.