Description
These moist carrot cake muffins are a delightful combination of sweetness, spice, and wholesome ingredients. Perfect for breakfast or a snack, they offer a healthier twist on classic carrot cake with nutritious carrots and a balance of cinnamon and vanilla. A quick and easy treat that’s soft, tender, and loved by all ages.
Ingredients
- 1 cup milk
- 2 eggs
- 2 tablespoons applesauce (or more as needed)
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter, melted and cooled
Instructions
- Preheat the oven to 375°F (190°C). Grease or line 12 muffin cups.
- In a bowl, beat together milk, eggs, applesauce, and vanilla extract.
- In another bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Stir the shredded carrots into the flour mixture, then fold in the wet ingredients and melted butter. Mix until just combined.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Variations: Add chopped walnuts, raisins, or a pinch of nutmeg for added flavor.
- For a dairy-free option, substitute coconut oil for butter.
- If you prefer less sweetness, reduce the sugar by half.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
