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Carrot Muffins with a Hidden Twist

These moist, slightly sweet carrot muffins are baked with fresh shredded carrots, cinnamon, and nutmeg, resulting in a tender crumb with a warm, earthy flavor. They are a wholesome snack or breakfast treat that cleverly sneaks in extra vegetables, making them perfect for kids and adults alike. Their golden tops and soft interior make them both inviting and satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: Homemade
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh carrots finely grated
  • 1.5 cups all-purpose flour
  • 0.5 cup whole wheat flour
  • 0.5 cup brown sugar
  • 2 large eggs
  • 0.5 cup melted oil canola or light olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg optional
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt

Equipment

  • Oven
  • Muffin tin or paper liners
  • Box grater or food processor
  • mixing bowls
  • whisk
  • Spatula
  • Toothpick or cake tester
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Using a box grater or food processor, finely grate about 2 cups of fresh carrots. Measure and set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. In a separate bowl, whisk the eggs with brown sugar, melted oil, and vanilla extract until the mixture is smooth and slightly frothy, about 1-2 minutes.
  5. Fold the grated carrots into the wet mixture, blending thoroughly so that the carrots are evenly distributed throughout.
  6. Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until just combined; avoid overmixing to keep the muffins tender and fluffy.
  7. Spoon the batter into the prepared muffin tin, filling each about three-quarters full. Lightly tap the tin on the counter to settle the batter and remove air bubbles.
  8. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, enjoy these soft, moist muffins at room temperature or warmed slightly. They’re perfect for breakfast, snacks, or lunchboxes.

Notes

Feel free to add a handful of raisins or chopped nuts for extra texture. For a vegan version, substitute eggs with flax eggs and use plant-based oil.