Carrot Muffins
These easy carrot muffins are moist, tender, and sweet. They're made with fresh carrots, apple sauce, eggs, and the perfect blend of spices. The best part is they are ready in only 40-ish minutes (and that includes baking time!).
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup packed brown sugar
- ⅔ cup vegetable oil
- ½ cup apple sauce
- 2 large eggs
- 2 cups shredded carrot (lightly packed)
Instructions
- Preheat oven your oven to 375°F. 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 ¾ of the way up.
- Bake for 24-28 minutes or until tops are golden and a toothpick comes out clean.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!