Carrot Cake Muffins are a delightful and wholesome treat that blend the warm spice of cinnamon with the natural sweetness of carrots and honey. Perfect for breakfast, brunch, or a light dessert, these muffins capture the essence of traditional carrot cake in a more convenient, on-the-go form. With a soft texture and a subtle tang from lemon juice, this recipe strikes a beautiful balance between indulgence and health-conscious baking. Loved for their simplicity and nostalgic flavor, these muffins are a staple in cozy kitchens and community potlucks alike.
Ingredients
- 1 cup carrot (grated )
- 1¼ cups whole wheat flour
- 1 egg
- ½ cup honey
- ⅓ cup butter (melted )
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ cup lemon juice
Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C)
- Grease or butter a muffin tin
Step 2: Mix Ingredients
- In a large bowl, combine all ingredients: grated carrot, flour, egg, honey, melted butter, cinnamon, baking powder, and lemon juice
- Mix until well combined
Step 3: Fill and Bake
- Spoon the batter evenly into 12 muffin cups
- Bake for 20 minutes or until a toothpick inserted comes out clean
Step 4: Cool and Serve
- Allow muffins to cool slightly before serving
Tips
- Substitute maple syrup for honey for a deeper flavor
- Add chopped nuts or raisins for texture
- Use orange juice instead of lemon for a sweeter citrus note
- Sprinkle oats or seeds on top before baking for a crunchy topping
Nutrition
Calories: 121kcalCarbohydrates: 28gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 14mgSodium: 97mgPotassium: 101mgFiber: 2gSugar: 15gVitamin A: 1803IUVitamin C: 3mgCalcium: 45mgIron: 1mg
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