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
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