These moist carrot cake muffins aren't overly sweet, making them perfect for an on-the-go breakfast or an after-school treat. You can sprinkle the muffins with a cinnamon-sugar mixture before baking if you like.
Ingredients
- milk: 1 cup
- eggs: 2 piece
- applesauce: 2 Tbsp (or more if needed)
- ½ teaspoons vanilla extract: 1 piece
- all-purpose flour: 2 cups
- white sugar: 0.66667 cup
- baking powder: 1 Tbsp
- ½ teaspoons ground cinnamon: 1 piece
- salt: 0.5 tsp
- carrots: 1 cup (shredded)
- unsalted butter, melted and cooled: 6 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
