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easy carrot cake muffins
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Carrot Cake Muffins

These delicious carrot cake muffins are so easy to make for breakfast, brunch or a snack!
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Western
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 214kcal

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).

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