Ingredients
Scale
- 1 ½ cups of finely grated fresh carrots
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- ½ cup of vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg (optional)
- ½ cup of chopped walnuts or raisins (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, sugar, vanilla extract, and oil until well combined.
- Stir in the grated carrots and, if using, add chopped walnuts or raisins for extra texture and flavor.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use freshly grated carrots for maximum moisture and flavor.
- Do not overmix the batter; stir until ingredients are just combined.
- Add a splash of apple juice or applesauce for extra moistness if desired.
- Store muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg