Description
Deliciously moist carrot cake muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the oil, eggs, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated carrots and walnuts if using.
- Divide the batter evenly among the muffin liners.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For extra moisture, add a few tablespoons of crushed pineapple.
- Storing muffins in an airtight container will keep them fresh longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg