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! #muffins #carrotcake #breakfast
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. I mean, 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.
How to Make Carrot Cake Muffins from Scratch
These muffins are very easy to make. This recipe is a little different from other recipes because there is no pineapple in the batter. This recipe uses grated apples.
To make the muffins, whisk together eggs, sugar, oil, and vanilla in a bowl. Add flour, baking powder, cinnamon, and salt. Fold in some grated apples, grated carrots, shredded coconut, pecans, and raisins. Scoop the batter into muffin pans and bake.
This recipe makes about 18 regular sized muffins. You can also make the muffins in a mini muffin pan. Great for a party or crowd. You will just need to reduce the baking time if you are using a mini muffin pan.
These muffins freeze well. Wrap the muffins individually in plastic wrap and store them in a resealable freezer bag. When ready to eat the muffins, thaw and enjoy!
What to Serve with Carrot Cake Muffins
These Carrot Cake Muffins are great for breakfast and brunch. They go great with breakfast casseroles, omelets, grits, eggs, anything really. Here are a few of our favorite recipes from the blog that go great with these muffins:
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Carrot Cake Muffins
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ÂĽ tsp salt
- 1ÂĽ cups sugar
- 3 eggs
- 1 cup canola oil
- 2 tsp vanilla
- 1 Granny Smith apple peeled & grated
- 2 cups grated carrots
- ½ cup raisins
- â…“ cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
- Preheat oven to 350ÂşF. 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:
Steph
why can’t this recipe be printed carrot cake breakfast muffin or the buttermilk biscuit
I just tested both pages and they work fine. Make sure to turn off your popup blocker.