Traditional carrot cake or muffins usually involve a lot of time grating carrots. And no one wants to waste all that time, only to end up with orange hands! These quick and easy carrot muffins are different. Using a hand blender makes it easy to blend the carrots with the rest of the ingredients. Adding a few chocolate chips on top, adds texture and sweetness, without too much sugar. The texture is soft, moist, and fluffy, while the flavor is sweet and warm. It’s a great, healthy alternative for school lunchboxes or snacks. These tender and moist Carrot Muffins are the perfect way to start the day.
Carrots – Carrots are what make these carrot muffins so flavorful. Carrots are low in calories, but rich in fiber, vitamins, and antioxidants. Leaving the skin on adds even more fiber which makes it healthier!
Eggs – the eggs are necessary as a binder and helps the ingredients to hold together when the muffins bake.
Vegetable oil – oil is used instead of butter and keeps the muffins moist.
Sugar – sugar is added for moisture and also creates a crumbly texture.
Cinnamon – adds a warming flavor to the muffins.
For carrot muffins, you don’t need to spend a long time grating carrots. Simply chop them up into thick slices and blend together with the eggs and vegetable oil. The dry ingredients are then added and whisked to combine. Sprinkle it with a few chocolate chips and bake to golden perfection!
– Use this same mixture to make a cake, simply bake the batter in a round cake pan.
– Variations: These carrot muffins will taste delicious with a cream cheese frosting. Simply whisk together 16 oz cream cheese, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt. You can also slice the carrot muffins in half and fill them with crushed pineapple.
– Carrots do add some fiber and vitamins to this cake. To make it even healthier, use wholewheat flour! This also makes them more suitable for toddlers. For more nutrition, add applesauce or oatmeal.
– Use gluten-free flour to make them gluten-free. They are not vegan as the muffins contain eggs and milk.
– To make sure they come out light and fluffy, don’t overmix the batter.
– Remember to use room temperature ingredients for best results!
Keep the carrot muffins at room temperature in an airtight container for up 4 days. You can also freeze them: simply wrap the muffins in plastic wrap and freeze for up to 1 month. Allow to thaw at room temperature and enjoy!
In a bowl combine sliced carrots and eggs and blend using an immersion blender until smooth.
Add sugar to the same bowl and whisk to combine.
Add cinnamon, baking powder, vegetable oil, milk and mix well.
Gradually add sifted flour to the same bowl and whisk to obtain muffin batter.
Preheat your oven to 180°C/360°F. Divide the batter evenly between muffin cups lined with paper liners.
Sprinkle some chocolate drops on top of each muffin and bake for 20 minutes.
Let cool before serving and enjoy!
Don’t keep the carrot muffins in the fridge, as this will cause them to dry out.