Description
Deliciously moist Carrot Cake Muffins filled with warm spices, grated carrots, and crunchy walnuts. Perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour (250 grams)
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil (120 ml)
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (60 ml)
- 1 1/2 cup grated carrot
- 3/4 cup chopped walnuts (about 75 grams)
Instructions
- Preheat your oven to 375°F (190°C). Prepare a muffin pan with muffin papers.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in grated carrots and chopped walnuts into the batter.
- Spoon the batter into the muffin tin, filling each cavity slightly more than 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for about 10 minutes before transferring to a cooling rack.
Notes
For a vegan option, substitute eggs with flaxseed meal and use plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 11g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg