Carrot Muffins
Made with pureed carrots and other pantry staples, these yummy Carrot Muffins are super easy to make and great for breakfast or snacks!
Servings 12 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.