Quick and Easy Carrot Muffins
This easy Carrot Muffins recipe creates a delicious, moist muffin with loads of flavor! Make a batch for a quick breakfast or healthy snack.
Servings 12 muffins
Calories 223kcal
Ingredients
- ½ cup olive oil
- 1 cup shredded carrots about 3 large carrots
- 2 large eggs room temperature - *see Notes
- ¼ cup whole milk room temperature
- 1 teaspoon vanilla extract
- 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 the wells of a 12-cup muffin tin and/or line with paper liners.
- To a large mixing bowl, add olive oil, eggs, sugar, milk and vanilla extract. Whisk well to combine. Add shredded carrots and whisk again to combine.
- Stir in flour, cinnamon, baking soda and salt.
- Fill each muffin tin well ¾ full with muffin batter.
- Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Remove pan from oven and transfer to a wire cooling rack. Allow carrot muffins to cool in pan for 5-7 minutes before removing from the pan.
Notes
- The key to creating ultra moist muffins is to have all ingredients at room temperature before you start making this recipe. This makes it easier to combine the wet and dry ingredients without over mixing.
- A quick way to bring eggs to room temperature is to place them in a dish of warm water (should be warm to the touch, but not hot or boiling) for about 5 minutes.
Nutrition
Serving: 1muffin | Calories: 223kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 74mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1837IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg