Made with fresh carrots and whole wheat flour along with a dash of cinnamon and brown sugar for the perfect amount of sweetness and spice, these homemade carrot cake muffins are not only delicious, they’re easy to make, too!
I personally love carrot cake anything. Ever since I made these Carrot Cake Cupcakes I’ve been hooked! If you like Carrot Cake, too, then you are going to love this easy homemade Carrot Cake Muffin recipe. They’re quick, easy-to-make and oh SO good! And with Spring and Easter right around the corner, now is the perfect time to bake these incredibly moist muffins.
Tasty, Healthy and Easy-to-Make
These tasty carrot cake muffins have just the right balance of sweet and spice. And, since they’re made with whole wheat flour, they’re healthy, too. In fact, each regular sized muffin has just 3 Weight Watchers Freestyle Points, or just 2 points per mini muffin!
Another thing I like about these homemade Carrot Cake Muffins is that they are so versatile. They’re the perfect treat for breakfast, lunch or a mid-day snack. And, if you want to sweeten them up, try adding some frosting like this homemade cream cheese frosting recipe . Sprinkle with chopped walnuts and you’ll have a mouth-watering dessert that everyone will love to eat.
You could even make a carrot cake muffin loaf using this exact recipe. However you decide to make them, they are so incredibly yummy, you won’t ever want another carrot cake muffin recipe. Go ahead and make some. You deserve it!
Helpful tips about making Carrot Cake Muffins
- If you don’t want to use liners, spray a muffin tin with baking spray instead.
- If your batter is really thick, don’t worry, it should be! Don’t overbeat it.
- Use a cookie scoop (I like this set) to portion out the batter so each muffin is the same size. This recipe makes 24 muffins or 48 mini muffins!
- If you decide to add some frosting, let your muffins cool COMPLETELY first.
- You can store these muffins at room temperature.
- However, if you decide to add frosting, you’ll want to keep it chilled. So store frosted muffins in an airtight container in the refrigerator for best results.
Homemade Carrot Cake Muffins Recipe
Yield: 24 muffins or 48 mini muffins
Ingredients to Make Carrot Cake Muffins
1 pound carrots, peeled
1 ¼ cups unsweetened applesauce
4 large eggs
½ cup granulated sugar
1 cup brown sugar
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
2 ½ teaspoons cinnamon
Carrot Cake Muffins Instructions
1. Preheat your oven to 350 degrees F and prepare a muffin pan by placing liners inside or greasing with nonstick cooking spray.
2. Begin by cutting the peeled carrots into large chunks and place them in the bowl of a food processor or blender. Chop the carrots into small bits and set aside.
3. Next, in a large bowl, add the white sugar, brown sugar, applesauce, and eggs. Mix until well combined.
4. Fold in the chopped carrots.
5. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
6. Now combine the dry ingredients and wet ingredients, stirring until just incorporated.
7. Using an ice cream scoop or spoon, fill each muffin cup 2/3 of the way full with batter.
8. Bake for 20 to 25 minutes for full-sized muffins or 15 to 20 minutes for mini muffins. Muffins will be done when a toothpick inserted into the center comes out clean.
9. Allow muffins to cool in the pan for 10 minutes, then remove them to a wire cooling rack to cool completely before serving.
Handy Printable Carrot Cake Muffin Recipe
Carrot Cake Muffins
Made with fresh carrots and whole wheat flour along with a dash of cinnamon and brown sugar for the perfect amount of sweetness and spice, these moist muffins are not only delicious, they're easy to make, too!
Ingredients
- 1 pound carrots, peeled
- 1 ¼ cups applesauce, unsweetened
- 4 large eggs
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 cups whole wheat flour
- 2 tsps baking soda
- 1 tsp baking powder
- 1 ½ tsps salt
- 2 ½ tsp cinnamon
Instructions
- Preheat your oven to 350 degrees F and prepare a muffin pan by placing liners inside or greasing with nonstick cooking spray.
- Begin by cutting the peeled carrots into large chunks and place them in the bowl of a food processor or blender. Chop the carrots into small bits and set aside.
- Next, in a large bowl, add the white sugar, brown sugar, applesauce, and eggs. Mix until well combined.
- Fold in the chopped carrots.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Now combine the dry ingredients and wet ingredients, stirring until just incorporated.
- Using an ice cream scoop or spoon, fill each muffin cup 2/3 of the way full with batter.
- Bake for 20 to 25 minutes for full-sized muffins or 15 to 20 minutes for mini muffins. Muffins will be done when a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then remove them to a wire cooling rack to cool completely before serving.
Notes
*calories based upon result by VeryWellFit recipe calorie and nutrition calculator
- If your batter is really thick, don’t worry, it should be! Don’t overbeat it.
- Use a cookie scoop to portion out the batter so each muffin is the same size.
- If you decide to add some frosting, let your muffins cool COMPLETELY first.
- You can store these muffins at room temperature.
- However, if you decide to add frosting, you’ll want to keep it chilled. So store frosted muffins in an airtight container in the refrigerator for best results.
Nutrition Information:
Yield:
24Serving Size:
1 muffinAmount Per Serving: Calories: 102Unsaturated Fat: 0g