4.7 from 21 votes
Carrot Cake Muffins Recipe
Carrot cake muffins have the flavors of carrot cake but in a much healthier form. They're moist and lightly sweet from grated carrots, crushed pineapple, and applesauce.
Prep Time
15 mins
Cook Time
21 mins
Total Time
36 mins
Servings:
12
muffins
Calories:
124 kcal
Course:
Breakfast, Bread, Brunch
Cuisine:
American
Ingredients
- 2-3 carrot medium
- 1 cup all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 crushed pineapple 8 oz. can, in pineapple juice
- 1/2 cup light brown sugar packed
- 1/2 cup applesauce unsweetened
- 1/4 cup butter melted, unsalted
- 1 egg beaten, large
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with muffin liners. Spray liners with cooking spray.
- Using the small grate on a box grater, grate the carrots to make 1 cup of finely grated fresh carrots. Note: I do not advise using packaged pre-shredded carrots.
- In a large bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl, add the pineapple, brown sugar, applesauce, butter, egg, and vanilla. Whisk to combine.
- Add the wet ingredients and the grated carrots to the dry ingredients. Mix just until no large clumps of flour remain. Do not over mix.
- Pour the batter into the muffin liners.
- Bake for 21-23 minutes. Cool 5 minutes before serving.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
124kcal
(6%)
Carbohydrates
20.5g
(7%)
Protein
1.6g
(3%)
Fat
4.2g
(6%)
Saturated Fat
2.5g
(13%)
Fiber
0.8g
(3%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 124
% Daily Value*
| Serving | 1muffin | |
| Calories | 124kcal | 6% |
| Carbohydrates | 20.5g | 7% |
| Protein | 1.6g | 3% |
| Fat | 4.2g | 6% |
| Saturated Fat | 2.5g | 13% |
| Fiber | 0.8g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.