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Carrot Muffins

These moist and tender carrot muffins are made by mixing grated carrots into a batter flavored with cinnamon and nutmeg, then baking until golden and slightly cracked on top. The natural sweetness and moisture from the carrots give them a delightful, cake-like texture that’s perfect for breakfast or a snack. They come out with a warm, inviting aroma and a soft crumb dotted with tiny bits of carrot.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs preferably at room temperature
  • 1/3 cup melted coconut oil or canola/vegetable oil
  • 1/2 cup packed brown sugar or honey/maple syrup, adjust liquids accordingly
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots fresh or thawed frozen, squeeze out excess moisture
  • 1 teaspoon ground cinnamon optional but recommended
  • 1/4 teaspoon ground nutmeg optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or fork
  • Grater
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. This creates a fluffy, evenly distributed dry mixture.
  3. In a separate bowl, beat the eggs until frothy, then whisk in the melted coconut oil, brown sugar, and vanilla extract until smooth. The mixture should feel slightly thick and fragrant.
  4. Gently fold the grated carrots into the wet mixture, making sure they’re evenly coated and the batter starts to feel moist and speckled with orange.
  5. Gradually pour the dry ingredients into the wet, folding gently with a spatula or spoon until just combined; do not overmix, as this can make the muffins dense. The batter should be thick but scoopable.
  6. Using a spoon or scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full. The batter will be quite thick but manageable.
  7. Bake in the preheated oven for 20 to 25 minutes, until the tops are golden and cracked slightly, and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely, allowing the crumb to set and preventing sogginess.
  9. Once cooled, serve the muffins warm or at room temperature. Enjoy their moist, tender crumb with a hint of cinnamon and a gentle sweetness from the carrots.