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Carrot Muffins

So light and fluffy you won't know you're eating them. No need for cream cheese frosting.
Made 07/10/2025
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 24 Muffins
Course: Breakfast
Ingredients Method

Ingredients
  

  • 21/2 cups Flour
  • 1 cup Sugar
  • 1/4 cup Brown Sugar
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 2 tbsp Vanilla
  • 1/2 cup Applesauce
  • 1/4 cup Oil
  • 2 Eggs
  • 3 cups Carrots, shredded

Method
 

  1. Preheat oven to 350.
  2. Mix all dry ingredients together. Then add all wet ingredients. Then add carrots.
    Mix until combined and smooth.
  3. Line muffin tin with paper liners and fill 3/4 full.
  4. Top each muffin with chopped walnuts.
  5. For min-muffins: Bake for 20 minutes.
    For regular muffins: Bake for 26 to 35 minutes