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–+ servings

Carrot Cake Muffins

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.
30 minTotal
12muffins
  • 151 kcal
  • P 3g
  • C 22g
  • F 6g
https://mattsfitchef.com/carrot-cake-muffins/

Ingredients

Wet Ingredients

  • 1 egg
  • 110 grams (1 cup) shredded carrots well squeezed
  • 120 grams (⅓ cup 2 tbsp) maple syrup or honey
  • 90 grams (⅓ cup 1 tbsp) unsweetened applesauce
  • 50 ml (3 tbsp) vegetable oil replace with melted butter
  • 80 ml (⅓ cup) milk of choice
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar optional, see notes*

Dry Ingredients

  • 230 grams (2 ⅓ cups) oat flour  replace with 2 cups preferred flour
  • 1 tsp baking powder
  • ⅓ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ⅙ tsp ground nutmeg
  • a pinch of salt
Metric - US Customary

Instructions

  1. Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.