Carrot Muffins

Name: Carrot Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup rolled oats; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 2 large eggs (beaten); 3/4 cup brown sugar (packed); 1/2 cup vegetable oil; 1/2 cup milk (any kind); 1 tsp vanilla extract; 1 1/2 cup carrots (grated)

45 min 12 muffins Easy

All Recipes

Carrot Muffins

Deliciously moist carrot muffins packed with flavour and perfect for breakfast or a snack.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Easy

Carrot muffins are a delightful way to start your day. Packed with the natural sweetness of carrots and a hint of spices, these muffins are not only tasty but also nutritious. They pair wonderfully with a cup of coffee or tea, making them a versatile choice for breakfast or a snack. The addition of oats gives these muffins a hearty texture and extra fibre, making them a more filling option. Whether you're a seasoned baker or a beginner, this recipe is straightforward and rewarding. The result is a batch of muffins that are moist, flavourful, and sure to please everyone.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Carrots

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt.

Combine wet ingredients

In another bowl, beat the eggs and mix in the brown sugar, vegetable oil, milk, and vanilla extract until well combined.

Grate and add carrots

Grate the carrots finely and fold them into the wet ingredients.

Pro tip: Use fresh carrots for the best taste and texture.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Pro tip: Overmixing can result in dense muffins.

Fill the muffin tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake the muffins

Bake for 25-30 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the pan halfway through for even baking.

Cool the muffins

Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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Tips & Tricks

<ul><li>Grate the carrots finely for a smoother texture.</li><li>Use fresh carrots for the best flavour.</li><li>Adjust the spice level to your preference by increasing or decreasing the cinnamon.</li><li>If using paper liners, lightly spray them with cooking spray to prevent sticking.</li></ul>

Serving Suggestions

Enjoy these carrot muffins fresh out of the oven or store them for later. They can be kept in an airtight container at room temperature for up to 3 days or frozen for up to a month. Consider pairing these muffins with a dollop of cream cheese or a spread of butter for an extra indulgent treat. They also make a great addition to a brunch spread alongside fresh fruits and other baked goods.