Nani's Favorite Carrot Breakfast Muffins
These muffins are packed with wholesome ingredients that make for a perfect healthy start to your day.
recipesbynani.comThere is nothing better than having a batch of these carrot muffins ready in the kitchen for busy mornings. They are filled with fresh carrots and fruit, which gives them a natural sweetness that everyone in the family seems to love.
My best tip for these is to grate the carrots finely so they blend right into the batter. This ensures you get a little bit of goodness in every single bite, and it keeps the texture perfectly soft.
🧺 Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped apple or raisins
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
- 3
In a separate bowl, mix the eggs, oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just moistened.
- 5
Fold in the grated carrots and the chopped apples or raisins.
- 6
Divide the batter evenly into the prepared muffin tin.
- 7
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them for up to one month and just pop one in the microwave for a few seconds to warm it up.
Made this recipe? Let us know how it went.
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