What is better than grabbing Carrot Cake Muffins on your way to the car? These Moist Carrot Cake Muffins are my family’s favorite snack or breakfast that go along best with a cup of coffee. They have a wholesome, mildly sweet flavor with a moist texture, just the perfect amount of spice and crunch of walnut. Needless to say, these carrot muffins are also healthy snacks for your toddler.
Ingredients for Moist Carrot Cake Muffins
*Please check out the recipe card at the end of this blog post for the full recipe and amounts for each ingredient.
- Carrot – I recommend using Box Grater to finely shred carrots. You can also use pre-shredded carrot if you have it in hand. But remember pre-shredded carrot is too dry so you need to add 1 tbsp of unsweetened milk or 2 tbsp of greek yogurt to add moisture to your muffins.
- Oil – I used canola oil for this recipe but you also can use coconut oil. I recommend using refined coconut oil to ensure that there is no coconut flavor in your muffins. You can use vegan butter or any butter you preferred in this recipe. If you prefer an oil-free banana muffin recipe, applesauce would be the perfect replacer of butter and oil.
- Eggs – should be at room temperature so the cold eggs don’t shock the batter and thicken it. You can stand your cold egg in warm tap water for 5 minutes or take it out at room temperature place for 10 minutes before using it. You can replace the egg with some chia eggs if you prefer an eggless muffin recipe.
- Sugar – I use ¼ cup of caster sugar in this recipe. However, feel free to use coconut palm sugar (⅓ cup) or honey/maple syrup (3 to 4 tbsp or more, to taste). I’m unsure about sugar substitutes, but let me know if you try any.
- Flour – You can use any type of flour you desired, such as all-purpose gluten-free flour, whole wheat flour, or gluten-free whole wheat flour.
- Baking powder and baking soda – help to making soft, fluffy muffins.
- Cinnamon powder – brings more flavor and smell to the muffin.
- Chopped Walnut – I add some chopped walnut to add more fiber, vitamins, and crunchy mouthfeel to my muffins. Healthier snacks for my kid. You can use other types of nuts that you like or chocolate chip and raisins are also good options.
Now that’s everything you need, let’s go straight ahead to make our cakes!
How do you make Moist Carrot Cake Muffins from scratch?
(*Be sure to see the recipe card below for full ingredients & instructions!)
- Whisk well together the sugar and eggs
- Add little by little the oil and whisk frequently until well combined (Watch me do this in the video below.)
- Add grated carrot and chopped walnut and mix well
- Combine all the dry ingredients and set to one side.
- Whisk together the wet mixture with the flour mixture, until there are no lumps.
- Top with chopped walnut if you desired.
- Bake for 20 to 25 minutes and enjoy!
Watch How To Make It
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More Healthy Recipes for Your Healthy Family
- Healthy Mummy Brownies with Avocado
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Pro Tips for Perfect Moist Carrot Muffins
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make fluffier carrot muffins. Cold ingredients don’t incorporate as well as when they are at room temperature.
- Don’t over-bake. Just bake 20 to 25minutes or until set through and a toothpick comes out clean.
- Don’t open the oven door during the first half of cooking time as this can cause the temperature in the oven to be unstable and your muffins to sink.
- Vegan muffin recipe? You can replace the egg with some chia eggs. Watch more here on how to make Chia Eggs.
Storing and Freezing Tips
- To Store: Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
- To Freeze: Freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
IF YOU LOVE THIS RECIPE: You will also love my Pumpkin Creamcheese Muffins, Pumpkin Bread, Banana Nut Muffins, and Zucchini Bread
RECOMMENDED EQUIPMENT: I am totally in love with my 6-Cup Muffin Tin and Box Grater (affiliate link).
Moist Carrot Cake Muffins
These Moist Carrot Cake Muffins are my family's favorite snack or breakfast along with coffee. They have a wholesome, mildly sweet flavor with a moist texture, just the perfect amount of spice and crunch of walnut.
Ingredients
- 1 cup all-purpose flour (120g )
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon powder
- ⅛ tsp salt
- ½ cup chopped walnuts (50gr)
- 1 cup grated carrot
- ⅔ cup canola oil or melted butter (150ml)
- ¼ cup caster sugar (50gr)
- 2 medium-sized eggs
Instructions
- Preheat oven to 350 Fahrenheit (or 180 Celsius)
- In the large bowl, whisk well together the sugar and eggs
- Add little by little the oil and whisk frequently until well combined (Watch me do this in the video below.)
- Add grated carrot and chopped walnut and mix well.
- Combine flour, baking soda, baking powder, salt, and ground cinnamon.
- Pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter.
- Then fill muffin tins 3/4 full and top with chopped walnut.
- Bake for 20 to 25 minutes or until set through and a toothpick comes out clean. Let cool on a wire rack.
- Serve and enjoy!
Watch How to do it
Zoe’s Notes
- Vegan muffin recipe? You can replace the egg with some chia eggs. Watch more here how to make Chia Eggs.
- Don’t overmix the batter. Overmixing may result in a loaf is inflated, does not rise well, and may become gummy.
- All ingredients should be used at room temperature for best results. Room temperature ingredients will make fluffier carrot muffins. Cold ingredients don’t incorporate as well as when they are at room temperature.
- Don’t over-bake. Just bake 20 to 25 minutes or until set through and a toothpick comes out clean.
- Don’t open the oven door during the first half of cooking time as this can cause the temperature in the oven to be unstable and your muffins to sink.
- Store: Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Freeze muffins for up to 3 months.
Enjoy!! xo
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Susan Carroll says
Can I use coconut oil instead of canola oil for this recipe? It look yummy and easy to make for my little one. Thanks for sharing.
Zoe Mai @ Zoe's Home Kitchen says
Yes, you can. You can use refined coconut oil if you don’t want your Carrot Muffins to have a coconut flavor.
Thank you for visiting my blog. I hope you and your kid can enjoy this muffin recipe.