4.9 from 21 votes
Carrot Cake Muffins
These delicious carrot cake muffins are so easy to make for breakfast, brunch or a snack!
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
214 kcal
Course:
Dessert, Breakfast, Snacks, Brunch
Cuisine:
American
Ingredients
- ½ pound carrots chopped into big chunks
- ½ cup brown sugar 110g
- 2 egg large, free-range
- salt
- 2 cups plain flour unsifted, 250g
- 2 teaspoons baking powder heaping
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract or zest of 1 orange
- ¾ cup skim milk
- 3 Tablespoons butter melted
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).
Cup of Yum
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.
- 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 Information
Serving
14muffins
Calories
214kcal
(11%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
4g
(6%)
Cholesterol
30mg
(10%)
Sodium
104mg
(4%)
Potassium
383mg
(8%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
3490IU
(70%)
Vitamin C
2.1mg
(2%)
Calcium
214mg
(21%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 214
% Daily Value*
| Serving | 14muffins | |
| Calories | 214kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Cholesterol | 30mg | 10% |
| Sodium | 104mg | 4% |
| Potassium | 383mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 3490IU | 70% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 214mg | 21% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.