ince we’ve been talking about natural glow and wellness, these carrot muffins are the perfect way to get those skin-loving antioxidants (hello, beta-carotene!) from the inside out.
This recipe yields a muffin that is incredibly moist, not too sweet, and actually stays fresh for days.
The “Best Ever” Carrot Cake Muffins
Yields: 12 muffins | Prep time: 15 min | Bake time: 20-22 min
The Ingredients
Dry Ingredients:
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1 ½ cups All-purpose flour
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1 tsp Baking soda & 1 tsp Baking powder
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½ tsp Salt
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1 ½ tsp Ground cinnamon (plus a pinch of ginger and nutmeg if you’re feeling fancy)
Wet Ingredients:
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2 cups Grated carrots (about 3-4 medium carrots) — Pro tip: Grate them yourself rather than buying pre-shredded for maximum moisture!
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½ cup Neutral oil (vegetable, canola, or melted coconut oil)
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2 Large eggs
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¾ cup Brown sugar (packed)
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¼ cup Greek yogurt or applesauce (this is the secret to making them moist without extra oil)
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1 tsp Vanilla extract
The Instructions
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Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
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Mix Dry: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
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Mix Wet: In a large bowl, whisk the eggs, brown sugar, oil, yogurt (or applesauce), and vanilla until smooth. Stir in the grated carrots.
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Combine: Gently fold the dry ingredients into the wet ingredients using a spatula. Stop as soon as you see no more streaks of flour. Do not overmix, or they will be tough!
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Bake: Divide the batter evenly into the muffin tin. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let them cool in the pan for 5 minutes before moving them to a wire rack.
Level Up Your Muffins
If you want to add some texture or extra flavor, fold in ½ cup of any of these “mix-ins” at the very end:
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Walnuts or Pecans: For a nutty crunch.
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Raisins or Dried Cranberries: For a chewy sweetness.
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Shredded Coconut: For a tropical twist.
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Chocolate Chips: Because… why not?
Storage Tip: These muffins actually taste even better the next day once the spices have “settled.” Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.