Ingredients
Scale
- 1 1/2 cups finely grated carrots (fresh)
- 1 1/2 cups all-purpose flour (or whole wheat flour for added fiber)
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Optional add-ins: raisins, walnuts, shredded coconut
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease the cups well.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
Step 3: Combine Wet Ingredients
- In another bowl, beat eggs, oil, and vanilla extract until smooth.
- Stir in grated carrots until evenly mixed.
Step 4: Combine Wet and Dry Mixtures
- Gradually add wet ingredients to dry ingredients, stirring gently until combined. Avoid overmixing.
- Fold in optional add-ins like raisins or nuts, if using.
Step 5: Bake
- Divide batter evenly into muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use freshly grated carrots for maximum moisture and flavor.
- Avoid overmixing the batter to prevent dense muffins.
- Adjust spice and sugar levels to your taste preferences.