Try this carrot muffin recipe if you’re skeptical about veggies in dessert. But be warned, these carrot muffins are extremely addictive. Carrots make these muffins moist and delicious! And these carrot muffins freeze well, so you can make a big batch and tuck some perfect muffins away for another day.
Ingredients for a Carrot Muffin Recipe
2½ cup CARROTS freshly grated
1¼ cup All- PURPOSE FLOUR
¾ cup ROLLED OATS
1 cup SUGAR
1½ tsp BAKING SODA
1½ tsp CINNAMON
1 tsp SALT
3 EGGS
¾ cup OIL
¼ cup MILK
1 tsp VANILLA
1 cup WALNUTS chopped
Optional Topping:
Whipped cream cheese
How to Make Carrot Muffins
Most important – you do not want to overmix your batter. Once you’ve combined your dry and wet ingredients, you want to mix just long enough to gently distribute all the ingredients!
Check out current Muffin Pan prices on Amazon. And here are cupcake liners for your muffins.
- Take eggs and milk out of the refrigerator – if they not already out. [You can just place the eggs in a bowl of warm water while you grate the carrots, chop the walnuts and mix dry ingredients.]
- Grate carrots. We grate our carrots the large size of a manual grater. Set aside.
- Chop walnuts. Set aside.
- Preheat oven to 350 F.
- Prepare your muffin tins using one of these methods: paper or foil cupcake liners, parchment paper (cut into squares, pressed into tins with the base of a glass), or grease tins with melted butter.
- In a medium bowl, combine dry ingredients: flour, oats, sugar, baking soda, cinnamon, salt.
- In a large bowl, whip eggs until bubbles appear. Add oil, milk, and vanilla.
- Add the dry mixture into the wet mixture. Turn with a spoon just until most of the dry ingredients are moistened.
- Add carrots and walnuts, then just mix until combined. Do not overmix.
- Pour into prepared muffin tins and bake for 15-25 minutes, depending on the size of the muffins you pour. Check muffins after baking for about 15 minutes. Muffins are ready to come out when a toothpick poked into the center of the center muffin comes out clean.
- When muffins have baked, as soon as safely possible, remove them from the muffin tin and place on a cooling rack.
Experiment with this Carrot Muffin Recipe
- Instead of sugar, you use ¾ cup maple syrup AND do NOT add any milk (to balance the recipe’s total liquid)
- Also, you can add ½ tsp of other spices like apple pie spice, pumpkin pie spice, cardamom.
- Or, try another kind of nut – or no nuts at all.
- Add ½ to ¾ cup of raisins, cranberries or coconut.
- Make Carrot Bread! Instead of muffins, you can make a single 9×5 bread loaf. Use parchment paper or oil/flour for the bottom of the pan; this helps your loaf to come out in one piece. Bake loaf for 45-65 minutes; check after 45 minutes. The carrot bread will cut better once it’s cooled.
Want another recipe treat that goes great with coffee? Try this perfect Biscotti Recipe.
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