Carrot Cake Muffins
Carrot cake muffins with shredded fresh carrots and warm spices. Did you see my batter mixture on The Foodie Affair Facebook page? I whipped these up because I never did get around to making my yearly bunny carrot cake. Do you know which type I’m talking about?
You take two round cooked cakes, one is for the bunny’s head and the other you carve out ears and a bow, frost it and decorate a bunny face!
It’s been an Easter tradition in our family since our kids were little, but this year they weren’t home, so no bunny creation was made! I’ve been thinking about carrot cake though, even had a delicious slice at a house warming party I went to a few weeks ago.
After glancing through a magazine, another carrot cake inspiration popped out at me in the form of a muffin! It had to be done. Carrots needed to be cook into deliciousness!
These muffins taste great on their own, but try it with plain cream cheese mixed with a little agave or honey.
I was able to add some healthier ingredients by cutting most of the all-purpose flour for oat bran and whole wheat flour. I also replaced some of the oil with applesauce.
Carrot Cake Muffins
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup oat bran
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup grated carrots packed (about 2 large)
- 1/2 cup chopped walnuts or pecans optional
- Preheat oven to 350 degrees. Prepare muffin pan by coating them with cooking spray use paper muffin liners.
- In a large bowl, whisk together flours, oat bran, sugars, baking powder, baking soda, cinnamon, allspice, ginger and salt.
- In a sperate bowl, whisk together wet ingredients; eggs, oil, applesauce, milk, and vanilla.
- Pour wet ingredients into flour mixture until incorporated (don’t over mix). Fill each muffin cup about half way and bake for 18-20 minutes or until the top is golden brown.
- Serve with cream cheese mixed with a little agave or honey.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe adapted from Woman’s World Magazine, May 13, 2013
Lightly spiced, these muffins are delicious as a dessert or for breakfast!
I love how you “healthified” these muffins! I have a ton of shredded carrot in my fridge – I might have to make these this weekend.
Thank you, Lauren! I try to keep my sweet tooth in check every so often 🙂
I know I told you I love these. But REALLY. I love these. Carrot everything lover for life!
I’m still not completely satisfied – I have to make carrot cake or cupcakes soon!!
These little healthy muffins look delightful and love that photo shot with the cream cheese.
Thank you, Bam! I try to cut fat without sacrificing flavor on some recipes.
LOL – you are very busy!! I don’t know how you keep up with all the blogs you do! Teach me 🙂
Thank you, Joanne! I appreciate the nice comment 🙂
Like your substitutes, make for a much healthier and moist muffin.
Thank you, I try to adjust where I can without compromising the flavor.