Description

These Carrot Cake Muffins are bursting with flavor, featuring fresh carrots and warm spices. Perfect for breakfast or a satisfying snack, they are simple to prepare and sure to please anyone looking for easy, homemade goodness.

Ingredients

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2 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon table salt
2 large eggs room temperature
1/2 cup granulated sugar
1/4 cup honey
1/2 cup vegetable oil
1 cup apple sauce
1 pound carrots grated fine

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Line 2 muffin pans with 12 cupcake liners each and spray them with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a medium bowl, whisk together the eggs, sugar, honey, oil, apple sauce, and grated carrots until smooth.
Combine the liquid ingredients with the flour mixture, stirring until just combined.
Fill each cupcake liner with the muffin batter, about 2/3 full. Bake for 22 to 28 minutes, or until a toothpick inserted into a muffin comes out with a few crumbs.
Cool muffins on a rimmed baking sheet. Once cooled, store in an airtight container for up to one week.

Notes

For a sweeter muffin, increase the sugar amount slightly.
You can add nuts or raisins for added texture and flavor.
Store muffins in an airtight container to keep them fresh.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 125mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg