Extremely Easy Carrot Muffins Recipes

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CARROT MUFFINS



Carrot Muffins image

These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.

Provided by Shiran

Number Of Ingredients 15

1 cup (140 g/5 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (, optional)
1/8 teaspoon ground cloves (, optional)
1/2 cup (100 g/ 3.5 oz) granulated sugar
1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
2 large eggs
1/2 cup canola oil ((or vegetable, safflower))
1 teaspoon pure vanilla extract
180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
1/2 cup (50 g) walnuts, roughly chopped
1/2 cup shredded coconut

Steps:

  • Preheat oven to 350F/180C. Line a muffin pan with paper liners.
  • In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
  • Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  • Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.

CARROT MUFFINS RECIPE



Carrot Muffins Recipe image

Tender and moist muffins with just the right amount of carrot flavor. These carrot muffins make a perfect dessert, snack, or breakfast treat! They also keep very well and don't easily lose their freshness.

Provided by Mimi

Time 30m

Number Of Ingredients 11

1 & 1/2 cups (180g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon ((optional))
1/2 cup (100g) granulated sugar
1/2 cup (100g) light or dark brown sugar (* see notes)
2 large eggs
1/2 cup (120mL) vegetable oil ((canola oil also works well here))
1 teaspoon pure vanilla extract
1 & 1/2 cups finely grated carrots (** see notes)

Steps:

  • In a large bowl, combine your flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine, and set aside to work on the wet ingredients.
  • In a medium bowl, add in your granulated sugar, brown sugar, and eggs. Whisk until well combined. Add in your oil, vanilla, and grated carrots. Whisk again until everything is incorporated.
  • Pour the wet ingredients over the dry ingredients. Mix everything together until you no longer see any dry ingredients in the batter. Take care not to over mix!
  • Divide the carrot muffin batter evenly into your prepared muffin cups. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of a muffin comes out clean. Cool for 10 minutes in the muffin tin, then transfer the muffins to a wire cooling rack to cool to room temperature.

EXTREMELY EASY CARROT MUFFINS



Extremely Easy Carrot Muffins image

Make and share this Extremely Easy Carrot Muffins recipe from Food.com.

Provided by Jessie_loves_desser

Categories     Dessert

Time 45m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup unsweetened applesauce
3/4 cup brown sugar
3 cups shredded carrots

Steps:

  • Preheat oven to 350°F (175°C).
  • Grease muffin cups or line with paper muffin liners.
  • In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
  • In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
  • Combine egg mixture and flour mixture; mix just until moistened.
  • Fold in carrots and drained raisins.
  • Spoon into prepared muffin cups.
  • Bake in preheated oven for 20 to 30 minutes.
  • Let cool for 30 minutes or eat immediately.

AWESOME CARROT MUFFINS



Awesome Carrot Muffins image

I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.

Provided by MECHELLE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 11

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

Steps:

  • Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
  • Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g

CARROT MUFFINS



Carrot Muffins image

When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 8

1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup whole milk
1 large egg
2 tablespoons canola oil
2 tablespoons sugar
1 medium carrot, sliced

Steps:

  • In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

MOIST CARROT MUFFINS



Moist Carrot Muffins image

Make and share this Moist Carrot Muffins recipe from Food.com.

Provided by in OH

Categories     Quick Breads

Time 1h

Yield 12-14 muffins

Number Of Ingredients 15

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon allspice
2 eggs
3/4 cup sugar (raw is great, could do mostly white with a little brown)
1 1/2 cups finely shredded carrots (juicing ones fine)
1/4 cup orange juice (or 1/4 cup water with 1 tbs. lemon juice)
2 tablespoons melted butter
3 tablespoons vegetable oil
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

  • preheat oven to 400 with pan of water at bottom of oven.
  • mix dry.
  • mix eggs and sugar.
  • mix in carrots and let sit 10 minutes.
  • mix in rest of wet ingredients.
  • fold in dry (don't over mix- will be lumpy).
  • pour into greased muffin cups (almost full).
  • bake 15-18 minutes.

Nutrition Facts : Calories 223.9, Fat 9.6, SaturatedFat 2.3, Cholesterol 40.3, Sodium 171.3, Carbohydrate 32.1, Fiber 1.5, Sugar 17.4, Protein 3.8

CARROT MUFFINS



Carrot Muffins image

Delicious carrot muffins that are full of flavour!

Provided by ChloeFrances4792

Time 30m

Yield Makes 12 muffins

Number Of Ingredients 9

150g margarine
250g carrots
200g sugar
200g flour
1.5tsp cinnamon
2tsp baking powder
2 large eggs
125g sultanas
50g nuts

Steps:

  • Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
  • Top and tail, then peel and grate the carrots.
  • Combine the carrots, sugar and margarine in a bowl.
  • Sift in the flour, cinnamon and baking powder.
  • Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
  • Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.

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