Easy, Carrot Muffins

Do you ever have those days where you crave nothing but baked goods like cookies, bread or pie? This is a craving that erupts in our house every so often and when it does it usually means one thing: Time to bake! It just so happened to be an extra rainy Sunday and we had just gotten back from a long walk and brunch, the next logical step was to eat more food. Now, we have been trying to be more health conscious since the new year, so I wanted a quick and easy recipe that wouldn’t kill us in the calorie department and one that wouldn’t take too long.


Now we happened to have some leftover cream cheese icing, so we splurged a little. But it was so good it was hard to feel guilty, but feel free to omit the icing as the muffins are excellent on their own!

All you need is a few basic ingredients, carrots, applesauce and a little time! This recipe couldn’t be easier and would be wonderful for afternoon snacks or kept frozen for a later date! I love the use of applesauce instead of oil as it leaves the muffins moist and fluffy. Also, feel free to add in dates, raisins or walnuts for extra texture.

Easy, Carrot Muffins (Makes 24)

Ingredients Needed:

  • 1 1/3 Cups Of Flour (Whole wheat flour is a great sub)
  • 2 Teaspoons Of Cinnamon
  • 1 1/2 Of Baking Soda
  • 3/4 Cup Of Applesauce
  • 2 Cups Of Carrots, Grated
  • 1 Teaspoon Of Vanilla
  • 3 Eggs
  • 1 Cup Of White or Brown Sugar
  • 1/2 Teaspoon Of Salt
  • 1 1/4 Of Baking Powder


  1. Start by preheating your oven to 350°. While the oven does its thing, prep 24 muffin tins with liners or a coating of butter. Next, sift all dry ingredients EXCEPT for the sugar into a large bowl. Set aside.
  2. In another large bowl, whip together eggs and sugar until you have reached a frothy and light texture. Add in the carrots and applesauce, lightly mixing until combined. Slowly, fold in the dry mixture from your other bowl and mix everything together.
  3. Time for the muffins to bake! Fill all of your 24 muffin liners (or just 12 for larger muffins) and bake for 15-25 minutes or until a toothpick comes clean from the center. Once done, cool on a baking rack.

Like I mentioned earlier, these muffins are so great for freezing if you need some for a later date or can’t eat them all over a few days (I know you can do it if you really want to). Feel free to add icing of your choice for more of a cupcake type snack and a little diet indulgence!

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Next Sunday, make sure these muffins go on your to do list if nothing else!


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