These easy Carrot Muffins are deliciously moist and sweet. They're made with fresh carrots, apple sauce, eggs, and a blend of warm, autumn spices. And the best part is they are ready in only 40-ish minutes (and that includes baking time!).
Looking for more easy dessert recipes? Try my Banana Muffins or Zucchini Bread next!
About This Recipe
Growing up, I used to make carrot muffins all the time because my mom really enjoyed them. They're moist, tender, perfectly spiced, and lightly sweet. In the last few weeks, I've baked them more times than I can remember. My wife and I usually pick up a 5-pound bag of carrots every time we go shopping, and this recipe is a great way to use them up.
Warmed up in the microwave and served with a cold glass of milk, these are unbeatable for a quick breakfast. I prefer my muffins on the less sweet side, so I've used less sugar than most recipes, but if you like them sweet, you can increase the sugar by up to 50%. Or just add some maple syrup/honey when you eat them.
If you like muffins as much as I do, then you have to try this recipe!
Key Ingredients
Carrots: The amount of carrots you add to this recipe is flexible. I recommend 2 cups of shredded carrots (lightly packed into the measuring cup), but up to 3 cups is fine as well. The texture gets a little more crunchy with less batter-to-carrot ratio, but it's delicious.
Spices: You'll need cinnamon, nutmeg, ground ginger, and a pinch of salt.
Apple sauce: Gives the muffins a moist texture and also the flavor pairs well with carrots.
Brown sugar: Many recipes use white sugar, but I prefer the flavor of brown sugar in these. That said, if you don't have brown sugar, you can use white sugar instead.
Flour: I use all-purpose flour, and as always, spoon and level this into your measuring cup for the most accurate measurement.
Baking powder: The main leavening agent.
Oil: The amount of oil may seem like a lot, but that is what keeps muffins moist. In my last recipe, someone commented that the oil level was way too high...but that is how all muffin recipes are. Oil is what makes the crumb soft. I can assure you this recipe does not use an excess of oil.
Eggs: For binding all the ingredients together.
Instructions
STEP 1: In a large bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg, and salt together.
STEP 2: In a separate bowl, whisk the brown sugar, oil, apple sauce, and eggs.
STEP 3: Pour the wet mixture into the dry mixture and mix until just combined.
STEP 4: Fold in the carrots.
STEP 5: Spoon the mixture into the muffin liners, filling about ยพ of the way up.
STEP 6: Bake for 24-28 minutes or until tops are golden and a toothpick comes out clean.
๐ Recipe
Carrot Muffins
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ยพ teaspoon ground ginger
- ยผ teaspoon ground nutmeg
- ยฝ teaspoon salt
- 1 cup packed brown sugar
- โ cup vegetable oil
- ยฝ cup apple sauce
- 2 large eggs
- 2 cups shredded carrot (lightly packed)
Instructions
- Preheat oven your oven to 375ยฐF. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg, and salt together.
- In a separate bowl, whisk the brown sugar, oil, apple sauce, and eggs.
- Pour the wet mixture into the dry mixture and mix until just combined.
- Fold in the carrots.
- Spoon the mixture into the muffin liners, filling about ยพ of the way up.
- Bake for 24-28 minutes or until tops are golden and a toothpick comes out clean.
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