Carrot Muffins

Carrot Muffins

46

"This is a slightly work intensive carrot muffin recipe. Believe me, it's delicious!"
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Ingredients

servings 214 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix wheat and white flours, baking powder, and salt in a large bowl. Blend in brown sugar, cinnamon, allspice, and grated carrots.
  3. In a mixing bowl beat eggs. Blend in milk, molasses and butter. Combine this mixture with the flour mixture. Stir until all dry ingredients are moist.
  4. Spoon mixture into oiled muffin tins adding nuts and raisins if you would like. Bake for 25 to 30 minutes.

Reviews

46
  1. 54 Ratings

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Most helpful positive review

i used 1/2 c applesauce and 1/2 c ground flax in place of the butter and they turned out wonderfully! really tasty muffins, will definitely make again.

Most helpful critical review

THis recipe was rather bland and tasteless. I was excited about trying a healthy muffin for lunches, but they were so gross no one ate them. More spice and flavouring definitely needed.

i used 1/2 c applesauce and 1/2 c ground flax in place of the butter and they turned out wonderfully! really tasty muffins, will definitely make again.

I really liked these muffins alot!!! I made a few changes. I used half the ammount of molases and substituted honey for the other half. I also doubled the brown sugar. Oh and I love the spices s...

THis recipe was rather bland and tasteless. I was excited about trying a healthy muffin for lunches, but they were so gross no one ate them. More spice and flavouring definitely needed.

I was looking for a way to get carrots into my toddler's diet and she (and daddy) really liked these. However, they weren't as big a hit with me and my older son. The molasses is a little overpo...

I made almost 3 dozen mini muffins with this recipie. They are fantastic. Not to sweet, and moist with great ingrediants to make them nice and healthy.For mini muffins they took 10 minutes.

I'm sorry but these muffins were not as good as they sounded. All I could taste was baking soda! I can only hope that I did something wrong in the preparation because they were so wierd. I am...

Great muffins - I got some delicious crust with moist and chewy inside. Next time I will decrease the amount of sugar, though (may be the carrots I used this time were too sweet, though). Thanks!

Rave reviews from the kids. "Better than the ones from IGA!"

Excellent recipe! I like that it makes 24. I did add a little more sugar 2/3 cup and reduced molasses to 1/4 because of others comments but I think 1/2 c molasses is fine. I couldn't taste the m...