Carrot Cake Muffins
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
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1 cup milk
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2 eggs
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2 tablespoons applesauce, or more as needed
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1 ½ teaspoons vanilla extract
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2 cups all-purpose flour
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⅔ cup white sugar
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1 tablespoon baking powder
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1 ½ teaspoons ground cinnamon
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½ teaspoon salt
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1 cup shredded carrots
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6 tablespoons unsalted butter, melted and cooled
Instructions
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Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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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.
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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.
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