Carrot Cake Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
16 muffins
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Calories
162 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Cake Muffins
Description
Carrot Cake Muffins blend whole wheat flour, all-purpose flour, and oat bran with brown and granulated sugars to create a slightly dense yet tender base. The spices—cinnamon, allspice, and ginger—add warmth and depth. Wet ingredients including eggs, canola oil, applesauce, milk, and vanilla provide moisture and binding, while grated carrots contribute natural sweetness and texture. Optional walnuts or pecans add crunch and richness.
The batter is gently mixed to retain moistness, then baked until a skewer comes out clean, resulting in muffins with a balanced sweetness and a tender crumb. Serving them with a cream cheese mixture with honey or agave complements the spices and enhances the flavor.
This recipe yields a wholesome muffin suitable for breakfast or a satisfying snack. The included spices and carrot texture make these muffins flavorful but not overly sweet, appealing to those who appreciate subtly spiced baked goods.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup oat bran
- 1/2 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 egg
- 1/3 cup canola oil
- 1/2 cup applesauce unsweetened
- 1 teaspoon vanilla
- 1 cup carrot packed (about 2 large, grated
- 1/2 cup walnuts optional, chopped, or pecans
- 1/4 cup milk any variety
Instructions
- Preheat oven to 350 degrees. Prepare muffin pan by coating them with cooking spray use paper muffin liners.
- In a large bowl, whisk together flours, oat bran, sugars, baking powder, baking soda, cinnamon, allspice, ginger and salt.
- In a sperate bowl, whisk together wet ingredients; eggs, oil, applesauce, milk, and vanilla.
- Pour wet ingredients into flour mixture until incorporated (don't over mix), then gently fold in shredded carrots and nuts if using. Fill each muffin cup about half way for 16 muffins and 3/4 way for 12 muffins. Bake for 18-20 minutes or until a toothpick inserted in the center is clean.
- Serve with cream cheese mixed with a little agave or honey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 162kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 23mg | 8% |
| Sodium | 149mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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