Carrot Cake Muffins

Carrot Cake Muffin Recipe – what could be better than cake for breakfast?!? Loaded with shredded carrots, apples, coconut, pecans, raisins, and warm spices. Make a batch on Sunday for a grab-and-go breakfast throughout the week. Flour, baking soda, cinnamon, salt, sugar, eggs, oil, vanilla, apple, carrots, raisins, coconut, and pecans. Can top the muffins with some cream cheese frosting and turn them into cupcakes!

Easy Homemade Carrot Cake Muffins

If you love carrot cake as much as we do, you are definitely going to want to make a batch of these Carrot Cake Muffins ASAP. All the flavors of carrot cake in muffin form. I mean, what could be better than cake for breakfast?!? These muffins are loaded with healthy ingredients like carrots, apples, coconut, pecans, raisins, and warm fall spices. I usually make a double batch on Sunday for grab-and-go breakfasts and snack time throughout the week. I never have any leftovers. Add this recipe to your list!

How to Make Carrot Cake Muffins from Scratch

These muffins are very easy to make with only a few simple ingredients. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside. In a separate bowl, whisk together sugar, eggs, oil, and vanilla extract until well blended. Slowly add the dry ingredients to the wet ingredients and stir until just blended. Fold in some grated apples, grated fresh carrots, shredded coconut, pecans, and raisins. Scoop the muffin batter into a muffin tin lightly sprayed with cooking spray and bake in a preheated oven.

Helpful Tips & Frequently Asked Questions

• I use a regular muffin pan. You can also make the muffins in a mini muffin pan. You will just need to reduce the baking time if you are using a mini muffin pan.
• Feel free to line the muffin tin with paper liners.
• How to shred carrots and apples for muffins: I shred my carrots and apples using a box grater. Alternatively, you could use the grating attachment on a food processor.
  • Avoid buying pre-shredded carrots. They will be too hard for the muffins.
• Sprinkle the top of the muffins with brown sugar or turbinado sugar before baking to give them a nice crunch.
• You can top the cooled muffins with a quick powdered sugar glaze. 
• Can use regular or golden raisins.
• I season the muffins with cinnamon. These are also delicious with some allspice, ginger and nutmeg in the batter.
• Can I freeze Carrot Cake Muffins? Yes! Bake the muffins and cool them completely. Wrap the muffins individually in plastic wrap and store them in a resealable freezer bag. When ready to eat the muffins, thaw and enjoy!
• Store the cooled muffins in an airtight container at room temperature.

What to Serve with Healthy Carrot Cake Muffins

This is our new favorite muffin! These Carrot Cake Muffins are great for breakfast and brunch or an afternoon snack. They make a great side dish with greek yogurt parfaits, breakfast casseroles, omelets, grits, and eggs. I like to eat the muffins slightly warm with some butter or fat-free cream cheese. YUM! However you serve them, just make this carrot muffin recipe. It is sure to become one of your favorite muffins too!

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Recipe Print Recipe

Carrot Cake Muffins

Author: Plain Chicken

Yield: 18 muffins

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Carrot Cake Muffins – what could be better than cake for breakfast?!? Loaded with shredded carrots, apples, coconut, pecans, and raisins. Make a batch on Sunday for a grab-and-go breakfast throughout the week. Flour, baking soda, cinnamon, salt, sugar, eggs, oil, vanilla, apple, carrots, raisins, coconut, and pecans. Can top the muffins with some cream cheese frosting and turn them into cupcakes!

Equipment:

• Glass Mixing Bowls
• Box Grater
• Muffin Pan

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ¼ tsp salt
• 1¼ cups sugar
• 3 eggs
• 1 cup canola oil
• 2 tsp vanilla
• 1 Granny Smith apple peeled & grated
• 2 cups grated carrots
• ½ cup raisins
• ⅓ cup sweetened shredded coconut
• 1 cup chopped pecans

Instructions:

• Preheat oven to 350ºF. Grease regular muffin pans or line with cupcake liners.
• In a bowl, whisk together flour, baking soda, cinnamon, and salt.
• In another bowl, whisk together sugar, eggs, oil, and vanilla until well blended. Stir in flour mixture and stir until just blended.
• Gently fold in apples, carrots, raisins, coconut, and pecans.
• Divide batter between 18 muffin cups.
• Bake for 18 – 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Notes:

Can freeze baked muffins for a quick treat later.

Can top muffins with cream cheese frosting to make them a dessert.

Plain Chicken

https://www.plainchicken.com/carrot-cake-muffins/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph