Easy Carrot Muffins
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Easy Carrot Muffins
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Easy Carrot Muffins are made with whole wheat flour, buttermilk, shredded carrots, cinnamon, and ginger for a tasty, healthy fall muffin!
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Ingredients
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 cups shredded carrots
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
- To a stand mixer (or a large bowl with a hand mixer) add the egg, buttermilk, vegetable oil and sugar.
- Mix on the lowest speed setting until smooth, about 30 seconds.
- Sift together flour, wheat flour, baking powder, baking soda, salt, cinnamon and ground ginger and add it to the wet ingredients until just combined on the lowest speed setting.
- Fold in the carrots, then scoop into the muffin liners.
- Bake for 20-22 minutes.
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- To convert measurements to grams, click on the "Metric" option next to "Ingredients" in the recipe card.
Nutrition Information
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Calories
207kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Cholesterol
15mg
(5%)
Sodium
179mg
(7%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
3608IU
(72%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 15mg | 5% |
| Sodium | 179mg | 7% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3608IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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