Description
Indulge in the delightful experience of baking Carrot Cake Muffins, a wholesome treat that combines the goodness of carrots with warm spices. These muffins are perfect for breakfast, snacks, or lunchboxes, making them a favorite for both kids and adults. With their moist texture and customizable add-ins like nuts or raisins, they offer a delicious way to enjoy nutritious ingredients. Easy to prepare, these muffins can be made quickly even by novice bakers and are perfect for meal prepping, as they freeze well for future enjoyment.
Ingredients
Scale
- 2 eggs
- 1 cup unsweetened applesauce
- ½ cup pure maple syrup (or honey)
- ¼ cup melted unsalted butter (cooled slightly)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 teaspoons vanilla extract
- 1 ½ cups white whole wheat flour
- 1 cup old-fashioned oats
- 1 ½ cups peeled grated carrot (about 2 medium)
Instructions
- Preheat your oven to 350 degrees F and prepare muffin tins with nonstick spray or paper liners.
- In a large bowl, whisk together eggs, applesauce, and maple syrup until combined. Gradually mix in cooled melted butter.
- Add baking soda, salt, cinnamon, nutmeg, cloves, ginger, and vanilla extract; whisk until well incorporated.
- Gently fold in flour, oats, and grated carrot using a rubber spatula until just combined.
- Distribute the batter evenly in muffin cups, filling nearly to the top. Bake for about 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg