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These moist carrot cake muffins aren’t overly sweet, making them perfect for an on-the-go breakfast or an after-school treat. You can sprinkle the muffins with a cinnamon-sugar mixture before baking if you like.
Ingredients
- 1 cup milk
- 2 eggs
- 2 tablespoons applesauce, or more as needed
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup white sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter, melted and cooled
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Step 2
Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 200 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat4g | 21% |
| Cholesterol48mg | 16% |
| Sodium246mg | 11% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber1g | 4% |
| Total Sugars13g | |
| Protein4g | |
| Vitamin C1mg | 3% |
| Calcium107mg | 8% |
| Iron1mg | 7% |
| Potassium99mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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