These healthy Carrot Cake Muffins pack all the delicious flavors of carrot cake in a muffin size. Made with whole grains and applesauce, these moist carrot cupcakes are perfect for breakfasts, snacks and desserts.
Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
Optional if you use apple cider vinegar. In a medium bowl or glass combine milk and apple cider vinegar. Stir with a spoon and set aside for later.
Peel the carrots, trim the ends, and use a box grater or food processor with a grating attachment to finely shred them. Squeeze to remove any excess water from the vegetables.
In a large mixing bowl, beat the egg together with applesauce, maple syrup, vegetable oil, vanilla extract, cinnamon, ginger, nutmeg, and a pinch of salt. Whisk until combined, then add the shredded carrots and stir well.
Sift oat flour, baking powder and baking soda into the wet ingredients. Gradually pour in the milk while mixing with a spatula or hand whisk. Stir until you get a lump-free smooth batter.
Fill ⅔ of each muffin liner with the batter and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake carrot cake muffins; they are ready when a toothpick inserted into the center comes out clean.
Notes
The apple cider vinegar is optional but it gives moister and fluffier muffins. Stirring milk and apple cider vinegar together produces a mixture that is similar to buttermilk, an ingredient which is often used for achieving fluffier dessert textures.