Carrot Muffins

Yields12 Servings
 2 cups Flour
 1 tsp Baking Soda
 2 tsp Cinnamon
 ½ tsp Kosher Salt
 1 cup Sugar
 2 cups Finely Shredded Carrots
 3 Large Eggs
 ½ cup Canola Oil
 1 cup Applesauce (sweetened,, unsweetened, home-made or store-bought; any one is fine)
 2 tsp Vanilla Extract
1

Preheat oven to 350 degrees F. Line 18 muffins cups or spray with an oil and flour baking spray. In a large bowl, stir together flour, baking soda, cinnamon, salt and sugar. Fold in shredded carrots. In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Add the flour mixture and stir just until well combined.

2

Divide batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 Minutes or until tops are puffed and golden.

Ingredients

 2 cups Flour
 1 tsp Baking Soda
 2 tsp Cinnamon
 ½ tsp Kosher Salt
 1 cup Sugar
 2 cups Finely Shredded Carrots
 3 Large Eggs
 ½ cup Canola Oil
 1 cup Applesauce (sweetened,, unsweetened, home-made or store-bought; any one is fine)
 2 tsp Vanilla Extract

Directions

1

Preheat oven to 350 degrees F. Line 18 muffins cups or spray with an oil and flour baking spray. In a large bowl, stir together flour, baking soda, cinnamon, salt and sugar. Fold in shredded carrots. In a separate bowl, whisk together the eggs, oil, applesauce and vanilla. Add the flour mixture and stir just until well combined.

2

Divide batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 Minutes or until tops are puffed and golden.

Carrot Muffins

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