Carrot Cake Muffins

5 from 1 vote

Carrot Cake Muffins have all the delicious flavors of my amazing Carrot Cake turned into a healthy and delicious muffin. This is perfect for snacking!

Prep Time15

Cook Time25

cooling time5

Total Time45

Course: Bread

Cuisine: American

Keyword: muffin recipe

Servings: muffins

Calories: 132kcal

Author: Lisa Longley

Ingredients

For Homemade Carrot Cake Muffins

2 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/2 teaspoon table salt
2 large eggs room temperature
1/2 cup granulated sugar
1/4 cup honey
1/2 cup vegetable oil
1 cup apple sauce
1 pound carrots grated fine

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line 2 muffin pans with 12 cupcake liners each. Spray the cupcake liners with cooking spray.
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
2 1/2 cups all purpose flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, 1 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, 1/8 teaspoon ginger, 1/2 teaspoon table salt
In a medium bowl, whisk together the eggs, sugar, honey, oil, apple sauce, and carrots until smooth.
2 large eggs, 1/2 cup granulated sugar, 1/4 cup honey, 1/2 cup vegetable oil, 1 cup apple sauce, 1 pound carrots
Stir the liquid ingredients into the flour mixture until just combined.
Pour the muffin batter into the prepared cups, approximately 2/3 of the way full. Bake for 22 to 28 minutes or until a toothpick inserted into a muffin in the middle of the pan comes out with just a few crumbs.
Allow to cool on a rimmed baking sheet. Once completely cooled, the muffins can be stored in an airtight container in a cool dry place for up to one week. Please see our instructions in the post for freezing.

Nutrition