Description

Warmly spiced, moist, and packed with finely shredded carrots, these Carrot Cake Muffins are the perfect blend of cozy and convenient. They make a quick breakfast, healthy snack, or a sweet addition to your favorite brunch spread. Ideal for meal prep, lunchboxes, or pairing with your morning coffee, this easy recipe is made with simple pantry staples and comes together in no time. Whether you’re searching for breakfast ideas, easy dinner sides, or a versatile food idea for the week—these muffins deliver every time.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil or melted coconut oil

1/2 cup buttermilk

2 teaspoons vanilla extract

2 cups finely grated carrots

1/2 cup chopped walnuts or pecans (optional)

1/3 cup raisins or crushed pineapple (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a separate bowl, beat the eggs with the brown sugar until smooth. Stir in oil, buttermilk, and vanilla extract.

4. Fold the grated carrots into the wet mixture, along with raisins or pineapple if using.

5. Add the wet ingredients to the dry and stir gently just until combined. Do not overmix.

6. Fold in the nuts if using.

7. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.

8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use freshly grated carrots for best texture and moisture.

Do not overmix the batter—just combine until dry ingredients are moistened.

You can substitute half the oil with applesauce for a lighter option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: quick breakfast, healthy snack, carrot cake muffins, breakfast ideas, easy recipe, food ideas