A delicious mix of carrots and apples gives these tasty, moist Carrot Muffins a fresh and healthy boost.
Table of Contents
I was quite lucky to grow up with a family of chefs and bakers. Of all the goods they baked, nothing reminds me of home more than a perfectly moist, wholesome slice of carrot cake. The sponginess, the spices, and DELICIOUS bites of apple and carrot, all topped with cream cheese frosting, I can’t, I just love it! These wholesome Carrot Muffins perfectly mimic that flavor but in a little, fluffy muffin size (sans the frosting, but that’s healthier!).
Even if carrot cake or Carrot Muffins were not a staple in your home and served at, like, every gathering, I am sure you have enjoyed this tasty treat. Carrot cake is popular in early spring and is traditionally served at Easter. Maybe it is because of the fresh flavors offered in this treat or the link between carrots and bunnies. Either way, it is popular and delicious.
One of my favorite things about Carrot Muffins is they are so versatile. Breakfast on the go? Need a wholesome snack? Looking for a flavorful dessert? Need something to bring to a party or housewarming? Carrot Muffins! Much like one of my all-time faves Peanut Butter Banana Bread or yummy Applesauce Muffins, Carrot Muffins are appropriate any time of day!
There are many versions of Carrot Muffins and carrot cake, but I love that this one does not include nuts! To me, the addition of walnuts I’ve seen in many recipes overpowers the muffin. Also, times are changing. With so many allergies and dietary restrictions, it’s best to exclude any nuts so that everyone can enjoy the fruits (but not nuts!) of your labors.
Are Carrot Muffins Healthy?
So, this recipe does include your typical muffin ingredients, like eggs, oil, sugar, and flour, which are not necessarily “healthy” foods. However, it does contain fresh carrots and apples, which ARE HEALTHY! Carrots are rich in vitamins and minerals and known to be great for eye health. Apples are also nutritious. They contain fiber, antioxidants, and vitamin C. Carrot Muffins are vegetarian and can be made vegan if you use a vegan-friendly egg substitute like flax eggs.
The Secret To Perfectly Moist Carrot Muffins
One issue that could ruin your yummy Carrot Muffins is using pre-shredded carrots instead of shredding them yourself. Trust me! This is a game changer. Take the time to shred your carrots. This gives your Carrot Muffins that fresh taste and makes them super moist and mouthwatering. As the recipe states, be sure to mix dry and wet ingredients separately. Marry the wet and dry ingredients with a couple of quick stirs but DO NOT OVERMIX. Also, do not overcook. All ovens are different, so be sure to check on your Carrot Muffins a few minutes before the timer goes off. Follow these steps and you’ll be sure to have perfect, fluffy treats!
INGREDIENTS
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups shredded carrots
- 1 large apple, peeled and shredded
- 1/2 cup raisins
INSTRUCTIONS
Preheat
Get oven ready and prepare muffin tins.
Mix Dry
Whisk dry ingredients in a large bowl.
Mix Wet
Combine sugar, oil, and eggs in another bowl.
Combine
Mix wet and dry ingredients; avoid overmixing.
Fold In
Gently add carrots, apples, and raisins.
Fill
Distribute batter into muffin cups.
Bake
Cook until golden.
Devour!
FAQs & Tips
Store your Carrot Muffins in an airtight container at room temperature or in the fridge for three to five days. They can also be stored in the freezer for up to three months. When ready to enjoy, allow them to come to room temperature or pop them in the microwave or toaster for a bit. I also LOVE to cut mine open and add a pat of butter.
You sure can! These days there are gluten-free options that can be swapped out easily for all-purpose flour. Just pay attention to the dryness of the flour; gluten-free varieties can be more absorbent and thus require more water.
Nope! Your Carrot Muffins will be perfect with or without raisins. I often leave them out for my kids.
Serving Suggestions
Although these Carrot Muffins are perfect on their own for breakfast or as a grab-and-go snack, you can certainly elevate your brunch party with a cute basket of them.
I would serve them with flavorful Huevos Rancheros or Fried Eggs In The Oven (perfect if you have a large group). You can even use your muffins to soak up some golden-yolky goodness. Wash it all down with a classic Screwdriver and make it a party!
For a quick tasty treat, top your Carrot Muffins with Walnut Butter for a sweet, nutty finish.
Carrot Muffins
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups shredded carrots
- 1 large apple peeled and shredded
- 1/2 cup raisins
Instructions
-
Preheat your oven to 375°F. Grease or line muffin tins with paper liners.
-
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
-
In another bowl, whisk together the sugar, vegetable oil, and eggs until well combined.
-
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
-
Gently fold in the shredded carrots, apple, and raisins into the batter.
-
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
-
Bake in the preheated oven for 25 to 29 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Nutrition
The post Carrot Muffins appeared first on Food Faith Fitness.
