Carrot Cake Muffins

These not-too-sweet carrot cake muffins are perfect for breakfast or an after-school snack. Top with cinnamon sugar before baking for a sweeter treat.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 200 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 cup milk
• 1 tablespoon baking powder
• 1 cup shredded carrots
• 6 tablespoons unsalted butter, melted and cooled
• 2 tablespoons applesauce, or more as needed
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon salt
• 0.66666668653488 cup white sugar
• 1.5 teaspoons ground cinnamon

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step 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.

Step 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.