Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Ginger
- 0.25 teaspoon Ground Nutmeg
- 3 large, at room temperature Eggs
- 0.75 cup Sugar
- 0.75 cup Oil
- 2 cups, grated Carrots
Directions
These easy to make and gently spiced carrot muffins are great for any occasion!
Made in 2 bowls hen baked at a higher heat for the first few minutes before decreasing the oven temperature to give them a nice dome.
This recipe is dairy free as it calls for oil. Use any cooking oil you have on hand and like.
I have used extra virgin olive oil, avocado oil, sunflower seed oil and grapeseed oil.
You can also use coconut oil but it should be in it’s liquid form and not hot.
The muffins are simply sweetened with sugar and the spices I like to use are ground cinnamon, ginger and nutmeg.
You can also skip the spices and use vanilla extract. This will result in a paler muffin as the ground spices give it the darker color.
You can also use coconut sugar or light brown sugar for this recipe.
Keep in mind that using a liquid sweetener like honey will dramatically change the texture of the muffin and is therefore not recommended.
Using freshly grated carrots is best.
Those carrots retain their vibrant color, sweetness and moisture that adds to the muffin batter.
Muffins are typically kept “naked” without a topping, however, if you want to amp up the sweetness, a cream cheese frosting or a scoop of vanilla ice cream pair really well.
See my Instagram for the video recipe.
Steps
1 Done | Mix The Dry IngredientsFirst, preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices. |
2 Done | Mix The Wet IngredientsIn a second bowl, whisk together the eggs, sugar and oil. Next, add the grated carrot and mix well until combined. |
3 Done | Combine Wet and DryAdd the wet ingredients to dry ingredients and fold together using a spatula. Do not over mix. Line a 12 cup muffin pan with liners then evenly divide batter using a cookie/ice cream scoop. |
4 Done | BakePlace the muffin pan into the oven then reduce the oven temperature to 400°F and bake muffins for 5 minutes. Without opening oven door, reduce the heat to 360°F and bake for another 15 minutes, or until a toothpick inserted into middle comes out clean. Allow the muffins to cool in the pan for 5-10 minutes, then remove to a cooling rack to cool completely. |
