CARROT MUFFINS
An easy Carrot Muffins recipe.
Categories Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
- In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
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Awesome Karam
[email protected]I'm not a huge fan of carrots, but these muffins were surprisingly good. The carrots added a nice sweetness and texture.
Kashif Hanif
[email protected]These muffins are a delicious and nutritious way to start your day.
Elizabeth Charles
[email protected]I've been looking for a good carrot muffin recipe, and this one is definitely it. The muffins are moist, flavorful, and have a great texture.
Deya Dimitrova
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also a great way to get your kids to eat their veggies.
Sabbir ahmed Seyam
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier choice without sacrificing any flavor.
Nomi Noon
[email protected]These muffins are so easy to make, and they're always a hit with my friends and family.
soccer nut
[email protected]I made these muffins for my family and they loved them! They're the perfect combination of sweet and savory.
Chandra D Gurung
[email protected]These muffins are a great way to use up leftover carrots. They're also a healthy and delicious snack.
Brian Spiker
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. They're moist, flavorful, and have a great texture.
Ken Hale
[email protected]These muffins are a delicious and healthy way to start your day.
Xayvian Marquez
[email protected]I've made these muffins several times now, and they're always a hit. I love the moist texture and the sweet carrot flavor.
Liesel Coetzee
[email protected]These muffins are the perfect breakfast or snack. They're also a great way to get your kids to eat their veggies.
Wahed Gul
[email protected]I'm always looking for new muffin recipes, and this one is definitely a keeper. Thanks for sharing!
David Fletcher
[email protected]These muffins are so easy to make, even my kids can help. We love making them together as a family.
Jacqueline Kaluwe
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier choice.
Dalton Benjamin
[email protected]These muffins are the perfect way to use up leftover carrots. They're also a great healthy snack.
BK JISAN
[email protected]I'm not a huge fan of carrots, but these muffins were surprisingly good! The carrots added a nice sweetness and texture.
Khader Basha
[email protected]I made these muffins for a bake sale and they sold out in no time! Everyone loved them.
Mr Rabby
[email protected]These muffins were a hit with my family! They're so easy to make and they taste delicious.
Jitender Yadav
[email protected]These carrot muffins turned out so moist and flavorful! I loved the crunch of the walnuts and the sweetness of the carrots. I'll definitely be making these again.