Description
These moist and flavorful carrot muffins are perfect for breakfast or as a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins or crushed pineapple (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat the eggs with the brown sugar until smooth. Stir in oil, buttermilk, and vanilla extract.
- Fold the grated carrots into the wet mixture, along with raisins or pineapple if using.
- Add the wet ingredients to the dry and stir gently just until combined. Do not overmix.
- Fold in the nuts if using.
- Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added moisture, consider using crushed pineapple.
- These muffins freeze well, making them perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: baked goods
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg