Description
Deliciously moist carrot cake muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat together brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- For added flavor, you can add raisins or coconut.
- These muffins freeze well; just wrap them in plastic and store in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg