These moist carrot cake muffins aren't overly sweet, making them perfect for an on-the-go breakfast or an after-school treat. You can sprinkle the muffins with a cinnamon-sugar mixture before baking if you like.
Ingredients
- 1 cup milk
- 2 eggs
- 2 tablespoons applesauce , or more as needed
- 1.5 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.67 cups white sugar
- 1 tablespoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter , melted and cooled
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
-
2
Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
-
3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Sweet Potato Cranberry Bake
My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
To Die For Blueberry Muffins
This blueberry muffin recipe makes eight extra large and yummy breakfast muffins with a sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top for a wonderful, extra-generously-sized, deli-style muffin. Add extra blueberries if you want!
Mini Meringues
These low-fat mini meringues are great with coffee or with cream for dessert. Serve as-is or sandwich together in pairs with melted white or dark chocolate.