Made with pureed carrots and other pantry staples, these yummy Carrot Muffins are super easy to make and great for breakfast or snacks!
When you think about eating delicious muffins, carrots probably aren’t what first come to mind. Let’s be honest… the memories of childhood and being forced to eat carrots are probably still fresh in memory.
In all honesty, carrots are just as handy to have in your fridge/garden as are sweet potatoes (hello… sweet potato butter) and can be used in so many recipes.
A garden bounty of carrots can be used to make a variety of recipes:
- Carrot Jam
- Pureed Carrot Mac and Cheese
- Carrot Rolls (great on Thanksgiving!)
Or even … carrot soap. Gasp! Carrots make amazing handmade soap!
Carrot Muffins
These carrot muffins come together super quick with a few simple ingredients – starting with pureed carrots. Combine with other pantry staples and pour 2/3 full into muffin cups.
Bake at 375 degrees F for 5 minutes (this is my secret to achieving the beautiful, domed-tops!); then lower the heat to 350 degrees F and bake for an additional 12-15 minutes or until lightly browned.
Of course, these carrots are GREAT as-is, warm from the oven. But I highly, highly recommend smothering with butter. Butter takes anything and everything to a whole, new level.
Are these muffins for kids?
Not only are these muffins great for kids, I’d like to think they are somewhat healthy too – given that they include carrots (see what I did there? 😉)
My kids gobble up muffins and these carrot muffins are no exception. Even your smallest won’t realize you have managed to stuff a vegetable in them and make them delicious at the same time.
Substitutions and Variations:
- Opt for non-dairy alternatives like almond milk or cashew milk, or substitute buttermilk for richer flavor.
- Add ground nutmeg or even pumpkin pie spice (1/4-1/2 tsp) to batter before pouring into muffin cups.
- Pour the batter in a 9×5 greased loaf pan and bake for 45-55 minutes for a quick bread in lieu of muffins.
- Add raisins to the batter to change things up.
Did you make this recipe? Please take a second and rate the recipe and leave a comment with any changes you may have made.
Carrot Muffins
Ingredients
- 1/2 C pureed carrots
- 2 eggs
- 1/2 C oil
- 3/4 C milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 2 tsp baking powder
- 3/4 C sugar
- 2 C all purpose flour
Instructions
- Preheat oven to 375 degrees F.
- Add carrots, eggs, oil, milk and vanilla and combine well in mixer bowl.
- Make a well in the center of the wet ingredients; add ground cinnamon, ground ginger, baking soda, baking powder, sugar and flour and mix just until combined.
- Fill muffin cups with batter 2/3 full.
- Bake at 375 degrees for 5 minutes (to achieve the high-domed tops). Then, turn the heat down to 350 degrees F and continue to bake until the tops are lightly browned (12-15 minutes).
- Remove from the oven and allow to cool.
Notes
Substitutions and Variations:
- Opt for non-dairy alternatives like almond milk or cashew milk, or substitute buttermilk for richer flavor.
- Add ground nutmeg or even pumpkin pie spice (1/4-1/2 tsp) to batter before pouring into muffin cups.
- Pour the batter in a 9x5 greased loaf pan and bake for 45-55 minutes for a quick bread in lieu of muffins.
- Add raisins to the batter to change things up.
Looking for other muffins? Check out these recipes below:
- Pumpkin Cornbread Muffins
- Healthy Double Chocolate Zucchini Muffins
- Irish Oatmeal Muffins
- Sour Cream Banana Muffins
- Raspberry Muffins
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