Carrot Cake Muffins: The Best Healthy Twist on a Classic Treat
Enjoy a healthier version of a classic treat with these delicious carrot cake muffins. Packed with vibrant flavors and wholesome ingredients, they make for the perfect snack or breakfast option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, then fold in the grated carrots and walnuts.
- Fill the muffin cups with the batter and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For added moisture, consider adding crushed pineapple to the batter.
- These muffins can be made ahead of time and frozen for later enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg