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Carrot muffins

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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:

  • 1 ½ cups All-purpose flour

  • 1 tsp Baking soda & 1 tsp Baking powder

  • ½ tsp Salt

  • 1 ½ tsp Ground cinnamon (plus a pinch of ginger and nutmeg if you’re feeling fancy)

Wet Ingredients:

  • 2 cups Grated carrots (about 3-4 medium carrots) — Pro tip: Grate them yourself rather than buying pre-shredded for maximum moisture!

  • ½ cup Neutral oil (vegetable, canola, or melted coconut oil)

  • 2 Large eggs

  • ¾ cup Brown sugar (packed)

  • ¼ cup Greek yogurt or applesauce (this is the secret to making them moist without extra oil)

  • 1 tsp Vanilla extract

The Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

  2. Mix Dry: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.

  3. Mix Wet: In a large bowl, whisk the eggs, brown sugar, oil, yogurt (or applesauce), and vanilla until smooth. Stir in the grated carrots.

  4. 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!

  5. 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.

  6. 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:

  • Walnuts or Pecans: For a nutty crunch.

  • Raisins or Dried Cranberries: For a chewy sweetness.

  • Shredded Coconut: For a tropical twist.

  • 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.

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