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Freshly baked homemade carrot muffins cooling on a white kitchen table with a whisk and linen towel nearby, shot from above in natural light.

Carrot Muffins

Moist, wholesome carrot muffins made with freshly grated carrots, warm spices, and simple ingredients. Perfect for breakfast, brunch, or a healthy snack.
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Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery-Style
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 210kcal
Cost: $5–7 USD

Equipment

  • 1 Muffin tin (12-cup) Standard size
  • 12 Paper muffin liners or silicone cups
  • 2 Mixing bowls For wet and dry ingredients
  • 1 Box grater For grating fresh carrots
  • 1 Whisk For blending ingredients
  • 1 Rubber spatula To fold batter gently
  • 1 Measuring cups/spoons Standard set
  • 1 Wire cooling rack For cooling muffins
  • 1 Toothpick To test doneness
  • 1 Electric mixer Optional for mixing wet ingredients

Ingredients

Main Ingredients

  • 2 cups grated carrots freshly grated for moisture
  • 1 ½ cups flour all-purpose or whole wheat
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar or coconut sugar
  • 2 large eggs room temperature
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract pure
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon ground
  • ¼ teaspoon nutmeg ground
  • ¼ teaspoon ginger ground
  • ¼ teaspoon salt

Optional Add-ins

  • ¼ cup crushed pineapple optional
  • ¼ cup shredded coconut optional
  • ¼ cup chopped walnuts or pecans, optional
  • ¼ cup raisins optional
  • 2 tablespoon applesauce optional for extra moisture
  • 2 tablespoon Greek yogurt optional for tenderness

Instructions

  • Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
  • Grate carrots and measure all ingredients.
  • Combine flour, sugars, baking powder, baking soda, and spices.
  • Whisk eggs, oil, vanilla, and optional wet ingredients.
  • Gently fold wet into dry ingredients until just combined.
  • Stir in grated carrots and any add-ins.
  • Divide batter evenly into muffin cups, ¾ full.
  • Bake 18–22 minutes or until toothpick comes out clean.
  • Cool in pan for 5 minutes, then transfer to wire rack.
  • Store once cooled or frost if desired.

Notes

Customize these muffins to your liking by mixing in nuts, coconut, or raisins. They also freeze well for up to 3 months.

Nutrition

Serving: 75g | Calories: 210kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 140mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2900IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1.2mg