Description
These kid-friendly muffins are a great way to sneak in some extra veggies. They are moist, delicious, and perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg.
- In a separate bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated carrots.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can add other mix-ins like raisins, chopped nuts (if no allergies), or chocolate chips.
- These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months.
- For picky eaters, you can grate the carrots very finely so they are less noticeable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin