Carrot Muffins
This Carrot Muffins recipe is the perfect snack for carrot cake lovers! Moist and fluffy muffins with fresh carrots, made in one bowl!
Servings 14 muffins
Calories 156kcal
Equipment
Ingredients
- 1 cup brown sugar
- 1 1/2 cups shredded carrots
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the brown sugar, grated carrots, buttermilk, oil, and eggs to a large bowl and whisk together to combine.
- Add the flour, baking soda, baking powder, ginger (if using), cinnamon, nutmeg, cloves, and salt to the bowl and combine with a wooden spoon or rubber spatula just until the flour disappears.
- Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full.
- Bake at 350 degrees Fahrenheit for about 19-22 minutes or until golden brown.
Video
Notes
Store in an airtight container for up to 3 days.
Make these muffins dairy free by substituting the buttermilk for 1 cup of dairy-free milk and 1 teaspoon of lemon juice or vinegar.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 207mg | Potassium: 180mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2371IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg