Mini Carrot Cake Muffins

A close up of mini carrot muffins on a grey background

Moist and fluffy, Mini Carrot Cake Muffins are a yummy bite sized morning treat or snack. You'll love this one bowl mini muffins recipe!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings mini muffins

Calories 112kcal

Author Liz Marino

Ingredients

½ cup olive oil
2 large eggs
4 tablespoons whole milk
1 teaspoon vanilla extract
1 cup shredded carrots
1 ½ cups all-purpose flour
1 cup granulated white sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon sea salt

Instructions

Preheat oven to 350℉. Grease a mini muffin tin with butter or non-stick cooking spray. Set aside.
To a large mixing bowl, add shredded carrots, olive oil, eggs, milk and vanilla extract. Whisk well to combine.
Stir in flour, sugar, cinnamon, baking soda and salt.
Scoop batter into the wells of mini muffin tin, filling them up to the brim.
Bake in preheated oven for 12 minutes, or until a toothpick inserted into the center of a mini muffin comes out clean or with a few moist crumbs.
Remove from oven and let the muffins cool in the pan for 3 minutes before serving or transferring to a wire rack to cool completely.

Notes

Decorating: These carrot cake muffins are delicious as-is. However, for a sweeter treat, feel free to top them with cream cheese frosting, powdered sugar icing, dark chocolate, etc.

Storage and Freezing: For the best texture and consistency, store in an airtight container at room temperature for up to 4 days. When stored in the fridge, the tops tend to become sticky. To freeze for up to 3 months, leave them plain and store in a freezer-safe container.

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