Carrot Cake Muffins Recipe

Name: Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrots, chopped (or baby carrots); 1/2 - 3/4 cup applesauce; 2 eggs, lightly beaten; 1/4 cup oil (I use melted coconut oil, but any vegetable based oil works); 1 1/2 cups whole wheat flour (or any whole grain flour, I use a spelt, kamut, and whole wheat mix); 1/2 cup sugar (or evaporated cane juice); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt (optional); 1 cup raisins (optional); 1 cup pecans (optional)

Servings: persons

2 cups carrots, chopped (or baby carrots)
1/2 - 3/4 cup applesauce
2 eggs, lightly beaten
1/4 cup oil (I use melted coconut oil, but any vegetable based oil works)
1 1/2 cups whole wheat flour (or any whole grain flour, I use a spelt, kamut, and whole wheat mix)
1/2 cup sugar (or evaporated cane juice)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
1 cup raisins (optional)
1 cup pecans (optional)

1
Preheat oven to 350u00b0F.
2
Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside.
3
Sift all dry ingredients together.
4
Stir oil, eggs, and carrot mixture together until well blended.
5
Add wet ingredients to dry ingredients, fold gently until blended.
6
Add raisins and nuts mix gently. (Be careful not to over mix, or the muffins will be rubbery).
7
Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
8
Cool completely then top with icing if desired.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups carrots, chopped (or baby carrots), 1/2 - 3/4 cup applesauce, 2 eggs, lightly beaten, 1/4 cup oil (I use melted coconut oil, but any vegetable based oil works), and more.

Yes, Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Muffins

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