These Mini Carrot Muffins are perfect for a quick breakfast! Easy to make with only a few ingredients, you'll love these simple mini muffins!
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If you're looking for a fun treat, try these Mini Carrot Muffins! They're perfect for a quick snack, breakfast or dessert!
Made with only simple ingredients, these mini carrot cake muffins are easy to make and so delicious!
Mini Carrot Muffin Ingredients:
To make these mini muffins you'll need:
- all purpose flour
- white sugar
- ground cinnamon
- baking soda
- salt
- Shredded fresh carrots
- olive oil
- eggs
- whole milk
- vanilla extract
How to Make Mini Carrot Cake Muffins
- Preheat oven to 350 degrees and grease a mini muffin tin.
- In a bowl add shredded carrots, olive oil, eggs, milk and vanilla extract. Mix well.
- Stir in flour, sugar, cinnamon, baking soda and salt.
- Fill the mini muffin tin cavities right to the brim.
- Bake for 12 minutes or until a toothpick comes out clean.
- Allow to cool and enjoy!
Tips and Variations for Mini Muffins
- Garnish Ideas - These carrot cake muffins are great all on their own. However, there are a few great ways to garnish these. Some examples are cream cheese frosting, heated and drizzled cream cheese frosting, cinnamon roll style icing, dark chocolate, etc.
- Add more spices- If you like a stronger cinnamon type flavor, you can add one more tablespoon of cinnamon or include a teaspoon of nutmeg or ginger.
- Make them big muffins - You can easily make regular large muffins. Simply switch out the tin for a normal size muffin tin and follow the same directions. Be sure to bake them for 20 minutes instead of 12 minutes. It’s also important to note that this recipe only makes about 12 large muffins. Check out our Carrot Cake Muffins for a full size carrot muffin recipe!
- Add in other mix ins! We like to add blueberries to this recipe. These Gluten-Free Strawberry Muffins are also delicious!
How Do I Make My Muffins Fluffier?
If your muffins look deflated, you can always add a bit more baking soda or baking powder to the mix.
Be careful to not add too much though, as this can cause the muffins to rise too quickly, which results in it later falling.
You can also add a bit more batter to the muffin tin cavity. If there’s not enough batter, the muffins won’t look very fluffy. Putting too much batter can cause the muffins to run together, though. So, be aware of this limit as well.
Substitutions for Mini Carrot Muffins
White Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Milk: You can substitute milk with half and half, low fat milk or non dairy milk.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Ground Cinnamon: Aids in the traditional carrot cake flavor you love.
Salt: Helps to add flavor, we don't recommend substituting.
Olive Oil: Olive oil is essential in making this muffin wonderfully moist.
Shredded Carrots: We don't recommend substituting shredded carrots as carrots are the star of the show in this recipe.
Add Ins - You can add in ½ cup of fresh blueberries or try these Mini Blueberry Muffins!
How to Store Mini Muffins
Storing: Store mini carrot cake muffins in an airtight container for 4-5 days at room temperature.
Store muffins in the refrigerator for 2-7 days in an airtight container.
Can you freeze carrot muffins? : Allow freshly baked muffins so cool completely before prepping for the freezer.
Wrap each muffin in plastic wrap and store in a freezer Ziploc bag or airtight container for up to 3 months. Allow thawing completely before enjoying!
Other Desserts You’re Sure to Love:
Carrot Cake Mini Muffins
Ingredients
- ½ cup olive oil
- 2 eggs
- 4 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- 1 ½ cups all purpose flour
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees and grease a mini muffin tin.
- In a bowl add shredded carrots, olive oil, eggs, milk and vanilla extract. Mix well.
- Stir in flour, sugar, cinnamon, baking soda and salt.
- Fill the mini muffin tin cavities right to the brim.
- Bake for 12 minutes or until a toothpick comes out clean.
- Allow to cool and enjoy!
Notes
- Garnish Ideas - These carrot cake muffins are great all on their own. However, there are a few great ways to garnish these. Some examples are cream cheese frosting, heated and drizzled cream cheese frosting, cinnamon roll style icing, dark chocolate, etc.
- Storage - If you would like to freeze these carrot muffins, simply refrain from placing any garnish on them, place them in an airtight container, and keep for up to three months. If stored in the fridge, muffins may become sticky. The best way to store these muffins is by placing them in an airtight container and storing them in a dry spot. Keeps for around five days.
Leah
Great recipe, my 4 year old and I both loved these. I Did use melted butter instead of the olive oil, but it worked fine. thx 🙂
Leah
Super simple and tasty, substituted the olive oil for melted butter as that's what we had.