Carrot Muffins

a baked carrot muffin with a big bite taken out of it, showing the light airy texture of the muffin inside

5 from 2 votes

Carrot muffins are a delightful and nutritious treat, combining the natural sweetness of carrots with warm spices, often finished with a tender, moist crumb that makes them a favorite for breakfast or snacks.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: breakfast, carrots, healthy muffins, muffins, side dishes, vegetable

Servings: muffins

Calories: 146kcal

Author: Courtney O'Dell

Equipment

Ingredients

1 ¼ cups self-rising flour
½ teaspoon sea salt
½ cup light brown sugar packed
1 ¼ cups freshly grated carrots
⅓ cup vegetable oil
2 eggs room temperature
1 ½ teaspoons pure vanilla extract

Instructions

Prep a 12-muffin tray with greased liners, and preheat oven to 350F degrees, while you start the muffin mix.
In a medium bowl whisk dry ingredients and brown sugar together and set aside. Be sure to break apart any brown sugar clumps.
In the bowl of a stand mixer add vegetable oil, eggs, vanilla, shredded carrots and mix just until combined with the paddle attachment (about 60 seconds).
Slowly add in dry ingredients on low.
Fill muffin tray with muffin mix using a 3-tablespoon scoop and bake for 18-20 minutes or until a toothpick comes out moist but not wet.
Place tray on a cooling rack for about 10-15 minutes before removing muffins to allow them to cool.

Nutrition