Ingredients
Scale
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl.
- Whisk the wet ingredients in a separate bowl.
- Add grated carrots to the wet mixture and combine.
- Combine wet and dry ingredients, mixing until just combined.
- If using, fold in walnuts or raisins.
- Fill muffin tins two-thirds full with batter.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Cool muffins in the tin briefly, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg