Carrot Muffins
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
12
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Calories
291 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Muffins
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These simple Carrot Muffins use a blend of fresh carrots, raisins, and warming spices that are reminiscent of a fresh carrot cake.
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Ingredients
- 2 cups 200 g peeled and grated carrots
- 3 large eggs
- ⅓ cup 80 ml vegetable oil
- ½ cup 115 g unsalted butter, melted and cooled
- 1 ½ teaspoons vanilla extract
- 2 cups 260 g all-purpose flour (plain flour)
- ¾ cup 140 g granulated white sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup raisins
Instructions
- Preheat the oven to 375°F (190°C) Grease or line a 12 cup muffin pan with paper liners.
- Peel and shred/grate the carrots, set aside.
- In a small mixing bowl, whisk the eggs, oil and butter together.
- In a separate large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt together.
- Stir in the shredded carrots and raisins.
- Make a well in the carrot mixture and pour in the wet mixture, then gently stir to combine (don’t overmix or the muffins won’t be as light).
- Fill the muffin cups ¾ full and and bake for 15-18 minutes, or until risen, golden and an inserted toothpick comes out clean.
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- When grating carrots, make sure you peel them first. The peels contain dirt and impurities which can make the carrot taste bitter, so it’s best to remove them!
- Do not overfill the muffin tins as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop so they are distributed evenly.
- Let the muffins cool before serving as it gives the muffins time to sit at room temperature which will keep them from crumbling.
- It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin very well and dust with flour before adding the batter.
Nutrition Information
Show Details
Calories
291kcal
(15%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
171mg
(7%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
3963IU
(79%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 171mg | 7% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 3963IU | 79% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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