From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Simple Carrot Muffins
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Instructions
1
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Preheat the oven to 350℉. Line a 12-cup muffin tin with parchment paper liners.
2
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In a medium-sized bowl, whisk together the eggs, brown sugar, vanilla, oil, applesauce, and grated carrots. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add to the wet ingredients and stir just until combined.
3
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Divide the batter evenly between the 12 prepared muffin cups. Bake in the preheated oven for 15-18 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Grate Carrots Like a Pro 🥕Use the fine side of a box grater for the most tender, moist carrot shreds that distribute evenly throughout the muffin batter.
- Moisture Magic 💧The unsweetened applesauce is key to keeping these muffins incredibly moist - don't substitute it with additional oil or you'll lose the light texture.
- Spice Bloom Technique 🌶️Toast the ground ginger and cinnamon briefly in a dry pan before adding to the batter to intensify their aromatic qualities and deepen the flavor profile.
- One-Bowl Wonder Hack 🥣Mix wet ingredients first, then create a well in the center of dry ingredients to minimize mixing and prevent tough muffins - less stirring means more tender results.
- Muffin Top Perfection 👑Start baking at a higher temperature (425°F) for the first 5 minutes to create a beautiful risen, crispy muffin top, then reduce to 350°F to finish baking.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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