Carrot Cake Muffins

These Carrot Cake Muffins allow you to enjoy all the delicious flavors of carrot cake first thing in the morning! They make a great breakfast, brunch, food on the go treat, snack, and even a dessert.

Suitable for vegetarian diets. Weight Watchers Points included in the post.

Nutrition

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I had these Carrot Cake Muffins every single day for 3 weeks. If not for breakfast then certainly for a delicious snack. And a few times for an after-supper treat.

But this story started a while back when the farmer’s market had a huge special offer on carrots. Plus, I was rather hungry so I somehow found myself with 11 pounds of carrots.

Yep. OH’s eyes almost popped out when I got home because 11 pounds is excessive even for me. Well, let’s just say we have been a rather carrot-centric household for a few weeks. Just like we were when we made these Chocolate Banana Muffins.

These Carrot Muffins are very easy to make. You don’t need to peel the carrots and everything gets done in the food processor in less than 10 minutes while mini chefs get to do the important task of switching it on and off.

These are the perfect muffins for people who have a sweet tooth. They are low-sugar enough to be considered healthy carrot muffins while still being sweet enough to be delicious. I love to serve them with my protein-packed Egg Bites as a nutrious way to start the day.

And as a bonus: These Carrot Muffins can be eaten with or without the delectable frosting!

If you love muffin recipes as much as I do, then you’ll want to check out these Strawberry Muffins.

Why Make This Recipe

• Delicious Flavor: These muffins have a delightful carrot cake flavor, making them a tasty treat for breakfast or dessert.
• Quick and Easy: With a total prep and cook time of just 30 minutes, these muffins are a convenient option for busy mornings.
• Wholesome Ingredients: This carrot muffins recipe includes fresh shredded carrots, eggs, and other wholesome ingredients, making it a healthier choice for a sweet treat.
• Kid-Friendly: Carrot cake muffins can be a kid-friendly way to encourage children to eat vegetables. They will also like Butternut Squash Muffins too.

Ingredient Notes

• Carrots: Freshly grated carrots provide the main flavor and moisture in the muffins, giving them a distinct carrot cake taste.
• Brown Sugar: Adds sweetness and moisture to the muffins while also contributing to their soft texture.
• Free-Range Eggs: Act as a binding agent and provide structure to the muffins while adding richness.
• Salt: Enhances the overall flavor by balancing the sweetness and enhancing other ingredients’ taste.
• Plain Flour: Serves as the main dry ingredient, providing structure and bulk to the muffins.
• Baking Powder: Acts as a leavening agent, helping the muffins rise and become light and fluffy.
• Ground Cinnamon: Infuses the muffins with a warm, spicy flavor, typical of carrot cake.
• Vanilla (or Zest of 1 Orange): vanilla extract provides a pleasant aroma and a hint of sweetness to the muffins, enhancing their overall flavor.
• Skim Milk: Adds moisture and helps achieve the desired muffin consistency.
• Melted Butter: Contributes to the muffins’ tenderness and flavor and adds a touch of richness. Feel free to use some vegetable oil, olive oil, or canola oil if you prefer.

Ready to learn how to make Carrot Cake Muffins? Then gather up your ingredients, and I will show you…

How To Make Carrot Cake Muffins

Get the complete ingredients list and instructions from the recipe card below.

1. Preheat your oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4. Line your muffin pan with muffin liners.
2. Use a food processor to finely chop the carrots. Add the brown sugar and eggs, and process until they’re well combined.
3. Add a pinch of salt, unsifted plain flour, baking powder, ground cinnamon, and vanilla extract (or orange zest) to the food processor. Pour the skim milk and melted butter into the flour mixture. Process the mixture again, but be careful not to overmix; just combine the ingredients until the batter is smooth.
4. Fill each muffin tin with the batter. It should make approximately 12 muffins.
5. Place the muffin tin in the preheated oven and bake for about 25 minutes or until the muffins are fully cooked. To check, insert a wooden skewer into a muffin, and if it comes out clean, they are done.
6. Allow the muffins to cool on a wire rack for a little while before serving, but feel free to sneak a taste while they’re still warm and delicious.

Recipes Tips

• For best results, choose fresh carrots to maximize the flavor and moisture they add to the muffins.
• If you prefer, you can just use shredded carrots and mix everything in a mixing bowl, skipping the food processor.
• When using eggs, make sure they are at room temperature for better incorporation into the batter.
• Use unsifted plain flour to maintain the muffins’ texture and density.
• Be careful not to overmix the batter once you add the dry ingredients. Overmixing can lead to tough muffins.
• Here are some of my favorite tools to make this carrot muffins recipe. Do you have any of these already?

Delicious Variations

• Nutty Carrot Muffins: Add a half cup of chopped pecans, chopped walnuts, or almonds to the batter for added crunch and nutty flavor.
• Raisin and Spice Muffins: Mix in a half cup of golden raisins or dried cranberries and increase the ground cinnamon for a spicier, fruitier version.
• Cream Cheese Frosting: Once the muffins have cooled, top them with a dollop of cream cheese glaze for a more dessert-like treat.
• Maple Glazed Carrot Muffins: Drizzle maple syrup over the muffins while they’re still warm for a sweet glaze.
• Add Coconut or Apple – a bit of shredded coconut or shredded apple adds great flavor and texture.
• Vary the Flour – feel free to substitute a little bit of the flour with some whole wheat flour.

Prep and Storage

• Prep Ahead – You can prepare the dry and wet ingredients separately and store them in airtight containers. Mix them together just before baking. The batter can be refrigerated overnight.
• Store – Store carrot cake muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, keep leftover muffins in the refrigerator for up to one week.
• Freeze – Wrap muffins individually in plastic wrap and place them in a ziploc bag or airtight container. They can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

FAQs

More Recipes You May Like

Head on over to see all my Breakfast Recipes or start with this selection of muffin recipes below;

• Strawberry Overnight Oats.
• Gluten Free Zucchini Muffins.
• Easy Vegan Blueberry Muffins.
• Chocolate Orange Muffins.
• Easy Chai Courgette Muffins.

Serving Suggestions

• Strawberry Compote.
• Strawberry Jam.
• Easy Coconut Caramel Sauce.
• Easy Infused Water Recipes.

Recommended Tools

• A really good hand held mixer makes it easy for this recipe to come together.
• Good sturdy mixing bowls for easily combining ingredients.
• Nice fragrant vanilla extract adds amazing flavor.
• Kitchen utensils to make quick work in the kitchen.
• For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Weight Watchers Points

There are 7 Blue Plan SmartPoints in one serving of this.

More Muffins Recipes

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Check out more of my delicious recipes for muffins!

Apple Hazelnut Muffins

Orange Spiced Almond Muffins

Roasted Balsamic Strawberry Muffins

Thank you for reading my Carrot Cake Muffins recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog. 

Get The Carrot Cake Muffins Recipe

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Print Recipe

4.86 from 7 votes

Carrot Cake Muffins

These delicious carrot cake muffins are so easy to make for breakfast, brunch or a snack!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Western

Diet: Vegetarian

Servings: 12 muffins

Calories: 214kcal

Author: Bintu Hardy

Ingredients

• ▢ ½ pound (250g) carrots chopped into big chunks
• ▢ ½ cup (110g) brown sugar
• ▢ 2 large free-range eggs
• ▢ salt
• ▢ 2 cups (250g) plain flour unsifted
• ▢ 2 teaspoons baking powder heaping
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla exract or zest of 1 orange
• ▢ ¾ cup (175ml) skim milk
• ▢ 3 Tablespoons melted butter

Instructions

• Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4.
• Line your muffin pan with paper or silicone muffin liners.
• Grate the carrots in a food processor until they are finely chopped.
• Add in the sugar and eggs and process until mixed.
• Add in a pinch of salt, the flour, baking powder, cinnamon, vanilla (or orange zest), milk and melted butter and process again until just combined. Make sure not to overmix the batter.
• Fill the muffin cases with the batter and bake in the oven for about 25 minutes or until cooked (for example, if you stick a wooden toothpick through a muffin, it comes out clean).
• Let the muffins cool a bit on a wire rack before serving (after you have tasted one or two of course).

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Notes

• • For best results, choose fresh and vibrant carrots to maximize the flavor and moisture they add to the muffins.
  • When using eggs, make sure they are at room temperature for better incorporation into the batter.
  • Use unsifted plain flour to maintain the muffins’ texture and density.
  • Be careful not to overmix the batter once you add the dry ingredients. Overmixing can lead to tough muffins.
  • Storage – keep in an airtight container on the counter for 2-3 days, or refrigerate for up to a week.
  • There are 7 WW Blue Plan SmartPoints in one serving.

Nutrition

Serving: 14muffins | Calories: 214kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 383mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3490IU | Vitamin C: 2.1mg | Calcium: 214mg | Iron: 1.3mg

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