Carrot Cake Muffins Recipe
Carrot cake muffins have the flavors of carrot cake but in a much healthier form. They're moist and lightly sweet from grated carrots, crushed pineapple, and applesauce.
Servings: 12 muffins
Calories: 124kcal
Ingredients
- 2-3 medium carrots
- 1 cup all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 (8 oz.) can crushed pineapple in pineapple juice
- 1/2 cup light brown sugar packed
- 1/2 cup unsweetened applesauce
- 1/4 cup unsalted butter melted
- 1 large egg beaten
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with muffin liners. Spray liners with cooking spray.
- Using the small grate on a box grater, grate the carrots to make 1 cup of finely grated fresh carrots. Note: I do not advise using packaged pre-shredded carrots.
- In a large bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl, add the pineapple, brown sugar, applesauce, butter, egg, and vanilla. Whisk to combine.
- Add the wet ingredients and the grated carrots to the dry ingredients. Mix just until no large clumps of flour remain. Do not over mix.
- Pour the batter into the muffin liners.
- Bake for 21-23 minutes. Cool 5 minutes before serving.
Video
Nutrition
Serving: 1muffin | Calories: 124kcal | Carbohydrates: 20.5g | Protein: 1.6g | Fat: 4.2g | Saturated Fat: 2.5g | Fiber: 0.8g