Carrot Muffins
These moist and lightly spiced carrot muffins taste just like dessert but are secretly loaded with vegetables and wholesome ingredients. Kid friendly recipes for muffins are perfect for breakfast boxes and after school snacks that parents feel good about.
Moist lightly spiced muffins packed with shredded carrots that kids will devour as a snack or breakfast.
Nutrition per serving
Ingredients
vegetables
dry
wet
spice
Instructions
Prep and Preheat
Preheat oven to 375 degrees F and line a 12 cup muffin tin with paper liners. Peel and grate the carrots on the fine side of a box grater for the best texture in the finished muffins.
Combine Wet Ingredients
In a large mixing bowl whisk together the eggs, vegetable oil, and brown sugar until smooth and the sugar is mostly dissolved. This creates the moist tender base of the muffins.
Fold in Dry Ingredients and Carrots
Add flour, baking soda, and cinnamon to the bowl and stir until just combined. Fold in the shredded carrots until evenly distributed throughout the batter without overmixing.
Bake and Cool
Divide batter evenly among muffin cups filling each about three quarters full. Bake for 20 to 22 minutes until a toothpick comes out clean. Cool 5 minutes before removing from tin.
Substitutions
Common mistakes
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