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Carrot Cake Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 8

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts optional
  • 1/2 cup raisins optional
  • 1 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F and line a muffin tin with paper liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and all spice.
  • In a separate bowl, mix grated carrots, walnuts, raisins, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract.
  • Pour wet ingredients into dry ingredients and mix until just combined.
  • Divide batter evenly among muffin cups, filling each about 3/4 full.
  • Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. Sprinkle them with chopped walnuts or drizzle with maple syrup.
Keyword dairy free, easy, fall recipe, quick, vegetarian