- Dish type
- Mini cakes
- Vegetable muffins
- Carrot muffins
These muffins are not too sweet and they can be topped with cream cheese frosting afterwards. The recipe was originally made by my 13-year-old daughter in her food tech class, I have tweaked it.
West Midlands, England, UK
3 people made this
IngredientsMakes: 10 muffins
- 150g self raising flour
- 1/2 level teaspoon bicarbonate of soda
- 75g carrot, coarsely grated
- 1 ½ to 2 teaspoons ground cinnamon
- 1 ½ to 2 teaspoons ground mixed spice
- ½ to 1 teaspoon ground or freshly grated nutmeg
- 50g sultanas (optional)
- 75g walnuts or pecans, or a mix of both, coarsely chopped
- 75g dark brown or light brown soft sugar
- 150ml semi-skimmed milk, at room temperature
- 45ml rapeseed oil
- 1 large egg, at room temperature
MethodPrep:15min ›Cook:20min ›Extra time:5min resting › Ready in:40min
- Preheat oven to 180 C / 160 C fan / Gas 4. Place oven shelf just above centre. Line a muffin tray with muffin cases.
- In a large bowl mix the flour with the bicarb of soda. If the carrots appear too moist, squeeze out some of the liquid. Add them with all the spices, (sultanas if using), and nuts. Mix gently until well combined. Set aside.
- In a bowl add sugar, milk, oil and egg. Beat until smooth using a handheld electric mixer.
- Add the wet mixture to the dry mixture and mix briefly with a wooden spoon, until you don't see any more white bits of flour. Let rest 5 minutes, this gives the gluten in the flour a little time to absorb the liquid.
- Use a scoop to add mixture evenly into cases. Bake until a fine skewer comes out clean about 18 to 20 minutes.
- Cool in tin a few minutes then remove to a wire rack and cool completely. Top with frosting if desired.
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- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups plain yogurt
- 4 tablespoons melted unsalted butter
- 1 large egg
- 2 cups peeled, shredded carrots (about 5 medium)
Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt set aside.
In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
400g per batch in-fact. Option to add pumpkin apple nuts etc.
Easy Carrot Muffins Are Light Tender And Moist Recipe Carrot Muffins Easy Snack Recipes Baking
03032020 Homemade carrot muffins require basic ingredients.
Carrot muffins. When eggs milk and yogurt are room temp they form a better emulsion which traps air and creates lighter fluffier baked goods. Use oil rather than butter. Carrot Muffins have the look and flavor of a carrot cake only they are in muffin form.
Easily make carrot cake muffins vegan by substituting the egg in the recipe for a flax seed egg. 24032020 Add yogurt applesauce eggs pumpkin carrots and banana and stir well. The original name for these muffins was Morning Muffin Magic but you may also know them as Morning Glory Muffins.
18032018 In a large bowl whisk together eggs oil vanilla brown sugar and buttermilk or heavy cream with lemon juice. 08012021 Preheat oven to 350 and line a muffin tin with liners before spraying with nonstick spray. Mix the dry ingredients together.
Carrots bring the sweetness to this recipe so there is no added sugar which makes them perfect for big and little kids. 02082019 These carrot muffins are completely loaded with carrots. In a separate bowl whisk.
Pour dry ingredients into the wet ingredients and stir with a spatula until. These carrot muffins are awesome because. Cover leftover muffins and store for 2 days at room temperature for up to 4 days in the refrigerator or for up to 3 months in the freezer.
In a separate mixing bowl stir together flour oats salt baking soda and cinnamon. You can also use oat flour instead. Use room temperature ingredients.
Here are some of my best tips for making muffins that are light fluffy but definitely moist. You probably have most of them on hand but if not they are relatively inexpensive to purchase. Cup brown sugar 3 cups shredded carrots.
Ingredients 1 cup all-purpose flour 1-14 teaspoons baking powder 12 teaspoon salt 13 cup whole milk 1 large egg 2 tablespoons canola oil 2 tablespoons sugar 1 medium carrot sliced. Naturally sweet carrot-walnut muffins made with whole wheat flour. Why this recipe works.
They have no added sugar the sweetness is from the. Combine the carrots and the wet ingredients in a large bowl. All-purpose flour is what I.
How to Make Healthy Carrot Cake Muffins. 05032020 Ingredients 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. Carrot muffins perfect for big and little kids.
Vegan Carrot Cake Muffins. 27 minutes ago To make carrot cake muffins gluten free simply sub out the whole wheat flour for a 1-1 Gluten Free Flour. How to Make Carrot Cake Muffins.
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For the flour in this recipe, I used a combination of all-purpose and whole wheat for a light but hearty texture. However, you could use only all-purpose or whole wheat. Be aware that if you use only whole wheat, the muffins will be much denser.
For the spices, I used cloves, ginger, and nutmeg. I thought about adding cinnamon, but I was out when I made this recipe. The three spices add lots of flavors to the muffins, but you could add a bit of cinnamon if you really want to!
My sweetener of choice for these muffins was turbinado sugar, but you could use coconut sugar or brown sugar in its place.
To make these muffins dairy-free, I used almond milk and coconut oil. However, you could use any non-dairy milk, like coconut milk, rice milk, or oat milk. Canola oil can also be used in the place of coconut oil.
For the nutty topping, I decided to use chopped cashews, but any nut would work. Chopped pecans or walnuts would be delicious on these too.
For anyone with a nut allergy, make sure to leave the chopped nuts off and replace the almond milk with any milk I mentioned above.
- This recipe makes 12 regular muffins, 6 large muffins, or 24 mini muffins.
- Store the muffins in an airtight container, in the fridge for up to seven days, or three days at room temperature.
- The muffins can be frozen for up to three months. Place them in two Ziploc freezer bags, and put them in the freezer until ready to be eaten.
I hope you love these Spiced Carrot Muffins! For more healthy muffins to try, check out my muffin page! Also, when you try out these muffins, I would love to hear how they turn out. You can comment below or tag me on Instagram and Pinterest.
Spiced Carrot Muffins
- Total Time: 50m
- Servings: 12
- Serving Size: 1 muffin
- Level: Easy
- Calories: 130
1 cup whole wheat flour
1/4 cup all purpose flour
2 cups carrots, finely grated
2 tbs flax seeds, ground
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 cup dark brown sugar
1/8 tsp salt
1/3 cup coconut oil
1/3 cup siggi’s Vanilla filmjölk
Preheat the oven to 350* F and prepare your muffin pan with baking cups. If you don’t have any cups, just coat the muffin wells with a bit of coconut oil.
In a medium bowl, combine the flours, flax seeds, cinnamon, baking powder, baking soda, ginger and salt.
In a separate medium bowl, whisk the eggs with the coconut oil, brown sugar, vanilla filmjölk and carrots together.
Combine the wet ingredients into the dry and combine well with a rubber spatula.
Pour the batter into the prepared muffin tin and bake for about 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Carrot Ginger Muffins with Spiced Glaze
One minute Mr. Maebell was fine, and the next he was down for the count. I haven’t seen him this sick since…well ever really.
When I realized he was really sick I went into preparation mode. I knew if he had the flu the chances of me catching it too were pretty darn high. I ran to the grocery and stocked up on gingerale and crackers for us and extra dog food and treats because if there is one thing I have learned from being a dog parent to two needy pups it is that you want them preoccupied while you’re sick!
I made a giant batch of chicken and rice soup and waited.
Thankfully, at this moment I feel okay. Mr. Maebell seems to be coming out of the fog a bit too. I am hoping that we are past the worst of it and that my immune system was pumped up from drinking all that Fruit Spice Tea! haha!
It just happened to be a lucky accident that I made these Carrot Ginger Muffins with Spiced Glaze a day before. This are cram packed with oats, ginger, cinnamon, nutmeg, and shredded carrots. So, even though he didn’t have much of an appetite one small muffin packed a lot of sustenance and the ginger helps to soothe an aching tummy.
They taste a little bit like a cross between carrot cake and Morning Glory muffins, which are two of my favorite baked goods. I also drizzled a spiced glaze over the tops of the muffins to make them extra special. They are perfectly lovely without the glaze but they are slap your momma good with the glaze, so I recommend taking the extra step!
So if your looking for a different type of breakfast give these Carrot Ginger Muffins with Spiced Glaze a try! You will love them!
Spiced Carrot Muffins
Carrot muffins are great for breakfast or a snack. These spiced carrot muffins go the extra mile by also adding a little vegetable to an otherwise sweet treat. Just a few basic ingredients, a lot of fun spice, and about 30 minutes will get you a delicious and easy treat that even your kids will love.
I made these muffins when I was a member of the Secret Recipe Club when I was assigned the blog Samayalaria. I was really excited to be assigned a blog that is so different from mine. And a little worried about converting grams and Gas Marks in to something I knew, but a challenge is fun! I spent a lot of time perusing Samaylaria and found so many different foods that I’ve never been exposed to. There is also a slew of eggless recipes if you need to avoid eggs. I was determined to make something new and exciting!
In the end, I was not adventurous at all. I finally decided to make carrot spice muffins because it was morning and I needed breakfast. Plus I love sneaking veggies in to “cupcakes” for the kids. These were so delicious and my kids loved them! I really liked the flavor from all the spices. These muffins are perfect for a quick breakfast on Easter morning, too.
I did make a few changes to the recipe. I didn’t have any yogurt or buttermilk so I used sour cream instead. I left out cardamom because all I have are whole pods and I didn’t feel like pulverizing them. I’ve included salt in the recipe, but I’m listing it as optional. These were almost too salty for me so next time I’d add just a pinch at the very most. Feel free to mix in some add ins – my kids are picky so I just used carrots.
Preheat the oven to 350 F / 175 C.
Line a muffin tray with paper liners and set aside.
In a mixing bowl, combine the flour, flax meal, baking soda, cinnamon, cardamom and salt.
In a separate bowl, whisk the eggs. Add in the vanilla, melted and cooled butter, milk and maple syrup and mix well.
Add the carrots and raisins to the dry ingredients. Then add in the wet ingredients and mix until a batter forms without over-mixing. Allow the mixture to rest for a minute or two.
Using an ice-cream scooper, transfer the muffin mixture into the paper liners two thirds of the way to the top. Create a small dent and add 1/4-1/2 teaspoon maple syrup in the centre of each muffin.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the muffin emerges dry. Transfer onto a cooling rack. Once cooled, enjoy dipped in milk or with a hot cup of spiced chat for the perfect breakfast or mid-afternoon energy boosting, nutritious snack.
Carrots are brimming with vitamin A, which is ultra important for good vision and critical for developing kids. Carrots contain fibre which helps with regularity and feeds the beneficial bacteria in our digestive tract. They also contain phytonutrients that prevent cancer and free radical damage to our DNA during normal metabolism. Whole wheat instead of regular processed flour is nutrient and fibre rich, helping with satiety and blood sugar control. Flax seeds are an amazing vegetarian source of omega-3 fatty acids which are important for brain development and the prevention of unnecessary inflammation making these nutrient-rich yummy muffins a treat you can feel really great about giving your kids and families.
Best ever oat flour carrot muffins
Muffins are the best! Growing up, the smell of my mom’s freshly baked muffins made me the happiest kid. They are seriously the perfect healthy snack for anytime of the day.
These spiced carrot orange muffins are super moist, light, packed with veggies and fresh fruit, and incredibly delicious. You will not even be able to tell they are “healthy!” Seriously.
I adore eating one or two of these muffins are a quick breakfast or afternoon snack. They are full of fiber, whole grains, vitamins, protein, and healthy fats which will keep you feeling satiated and full for hours. Plus, they only take 18 MINUTES to bake!
There are lots of yummy superfood ingredients packed in these morning muffins that are so good for your body! As a fitness lover, these muffins are the perfect pre-workout fuel and will keep you on track with your fitness goals! I’m warning you now… these carrot muffins are so addictive!
Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple)
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I originally shared this recipe back in 2013, and it’s consistently one of my most popular muffin recipes. I recently rephotographed the recipe and also reworked it a bit – now the recipe has a dairy-free option. We’ll be making these again Easter weekend – what could be more perfect for Easter breakfast than carrot muffins?!
With sunny bits of carrot, coconut, and pineapple, these moist carrot muffins with coconut and pineapple are another reason to smile on even the dreariest of days.
It used to just be my golden retriever and me. Her name was Angelyne, and every night I’d lure her onto the bed with a treat. Then I’d roll to my side and she’d curl into the crook of my knees.
Many people prefer to keep the dog off the bed, but Angel was the perfect 90-pound heater – a must in wintertime. By dawn, she’d have shifted upward, her head on the pillow next to me. I’d smile through my sleepy fog. “Good morning, sunshine,” I’d say. She’d slurpily lick me on the face. It was gross. But happy.
She was a good dog. I miss her.
But now I’ve got another little ray of sunshine, my audacious young toddler who, like Angel, also happens to sport sweet golden curls. Lately, she wakes up in her crib in the middle of the night and – with (ahem) parental assistance – makes her way to our bed. And so every morning, the three of us all wake up together. She lays between us, usually stirring long before we’re ready to wake. Soon she chirps. “Hi!” “Da da!” “Ma!” “Nose. Eyes. Mouf. Eyebwows,” she pokes our faces and, despite ourselves and our desperate wishes for more sleep, we smile. And then we laugh. Our little sunshine.
And so it is in honor of those little rays of sunshine in our lives that I named these muffins. With sunny bits of carrot, coconut, and pineapple, these super-moist, super-happy muffins are another reason to smile on even the dreariest of days.
They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.
My toddling little sunbeam helped by placing liners in the muffin tins, “mixing” together the ingredients, enthusiastically gobbling the (literal) fruits of our labor, and, of course, making me smile all along the way.