Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ⅓ cup vegetable oil (canola preferred)
- 1 tsp vanilla extract
- 1 cup shredded carrots (about 2 medium carrots)
- Optional: ½ cup chopped walnuts or raisins
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs with vegetable oil and vanilla until smooth.
- Fold in shredded carrots into the wet mixture.
- Gradually add dry ingredients to wet ingredients until just combined; avoid overmixing. Gently fold in walnuts or raisins if using.
- Scoop batter into muffin cups about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow cooling slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg