Description
These Carrot Cake Muffins are a perfect mix between a muffin and a cupcake and they’re a great easter treat!
Ingredients
Scale
- 2¼ cups all purpose or whole wheat flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- ½ cup softened coconut oil, or butter
- 1½ teaspoons vanilla extract
- 1 large egg
- 1 cup almond milk
- 2 cups grated carrots, I like to chop mine up finely
- Optional toppings: whipped cream, cream cheese frosting, sprinkles
Instructions
-
- Preheat the oven to 350° F. Line a muffin tin with liners and set aside. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a large bowl. Set aside.
- In another large bowl, cream the sugars and oil. Add the vanilla, egg and milk, and mix again.
- Slowly add the dry ingredients to the wet ingredients and mix until everything is combined. Fold the grated carrots into the batter.
- Use a 1/4 scoop to scoop the batter into the muffin tray, don’t overfill. Bake muffins until firm and cooked through, about 20 minutes. Cool on a wire rack for 10 minutes before eating.
- Cool muffins completely if topping with whipped cream or icing.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert, Breakfast
- Method: Oven
- Cuisine: American
