Description
These delicious Carrot Muffins come together in about 30 minutes and are perfect for busy weeknight meals.
Ingredients
Scale
- 400 g carrots (about 4 medium-sized)
- 2 eggs
- 1 teaspoon cinnamon
- 100 g melted butter (or oil)
- 160 g all-purpose flour (about 1 ¼ cups)
- 2 teaspoons baking powder
- A couple pinches of salt
- Optional: nuts or seeds, dried fruit, chocolate chips
Instructions
- Prep the carrots by boiling or steaming until tender, then purée or mash them.
- In a large bowl, mix the carrot purée, eggs, and melted butter or oil until smooth.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until smooth.
- Grease a muffin tin and scoop the batter into each cup, filling about three-quarters full.
- Bake in a preheated oven at 180°C (350°F) for about 15 minutes for mini muffins.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be customized with various add-ins like nuts or chocolate chips. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg