Quick and Easy Carrot Muffins are made with whole wheat flour, buttermilk, shredded carrots, cinnamon, and ginger for a tasty, healthy fall muffin recipe.
These tasty whole-wheat muffins are like Carrot Cake on the go, that you can feel good about serving for Breakfast. Tender muffins filled with warm spices and natural sweetness – no frosting needed!
Hearty, healthy Carrot Muffins are a delicious grab-and-go breakfast perfect for chilly fall mornings. They are so quick and easy to make, you can have them in the oven in minutes and they will be ready to eat when you are ready to start your day. They keep well at room temperature too, so make them on Sunday and enjoy them as your go-to breakfast all week long.
This Carrot Muffin recipe is made with fresh carrots that add moisture and sweetness as they bake. You can use either pre-shredded carrots, grate the carrots by hand, or just use a food processor and pulse until they are tiny bits. Using a food processor is a great trick if you have picky eaters who will avoid any carrot they can see no matter how delicious the muffin is!
These Carrot Muffins are made in a stand mixer, but you can mix them by hand or use a handheld blender. The key to a light and tender muffin is to keep from overmixing the batter, so we like a stand mixer you can set on low speed. If you want to make these muffins by hand, use a whisk to get the wet ingredients smooth and to create air when you add in the dry ingredients.
Our Carrot Muffin recipe is so versatile, you can add or substitute ingredients on hand to make them more healthy, more indulgent, or just more fall flavored! You can add some Pumpkin Puree for a Thanksgiving breakfast muffin, use olive oil or coconut oil instead of vegetable oil, or add vanilla extract to really make the spiced flavor pop. Check out the variations below for easy, delicious ways to make these Carrot Muffins your own.
Carrot Muffins are tasty mini-breads that taste like an old-fashioned carrot cake without the sweet frosting so you can feel good about serving them for breakfast. If you wand to serve them for dessert, simply top with Cream Cheese Frosting. To make your Carrot Cake Muffins more fall flavored, add a teaspoon of Pumpkin Pie Spice to Buttercream or cream cheese frosting.
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VARIATIONS ON CARROT MUFFINS
- Nuts: Walnuts and carrot cake are a natural combo, so gently stir in ½ cup chopped walnuts to your batter. Try pecans, almonds, or hazelnuts too!
- Chocolate Chips: Add up to ½ cup chocolate chips or baking chips to your muffin batter, folding in flavors like dark chocolate chips, white chocolate chips, cinnamon chips, or toffee chips.
- Buttermilk: Instead of buttermilk, you can substitute Greek yogurt, sour cream, or a dairy-free milk. Coconut cream is a good non-dairy substitute that is still rich and creamy without mi
- Fruit: Dried fruit and berries are great healthy mix-ins for Carrot Muffins. Gently fold-in a ½ cup golden raisins, dried cherries, or cranberries.
- Sugar: You can use brown sugar instead of white sugar, or a mixture of both. You can also use molasses, maple syrup, or honey to sweeten your muffins. If you want sugar-free muffins, you can use coconut sugar.
- Cream Cheese: Cut up a block of cream cheese into 12 squares and roll in cinnamon sugar. Fill muffin tin halfway with batter, add cream cheese square, and top with remaining batter.
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HOW TO STORE CARROT MUFFINS
- Serve: Carrot Muffins can be kept at room temperature for up to 4 days. Keep covered in a cool, dry place with a paper towel to absorb moisture so they taste fresh longer.
- Store: Cool Carrot Muffins before storing in a sealed container for up to 2 weeks in the refrigerator. Reheat on low heat in the oven or 20 second bursts in the microwave.
- Freeze: Once cooled, wrap each Carrot Muffin in aluminum foil and place in a freezer safe plastic bag. Freeze for up to 6 months and heat muffins wrapped in foil in the oven until warm.
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 cup flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 cups shredded carrots
- Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
- To a stand mixer (or a large bowl with a hand mixer) add the egg, buttermilk, vegetable oil and sugar.
- Mix on the lowest speed setting until smooth, about 30 seconds.
- Sift together flour, wheat flour, baking powder, baking soda, salt, cinnamon and ground ginger and add it to the wet ingredients until just combined on the lowest speed setting.
- Fold in the carrots, then scoop into the muffin liners.
- Bake for 20-22 minutes.