Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger

Wet Ingredients

• ¾ cup granulated sugar
• ½ cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk (any kind)

Mix-ins

• 2 cups grated carrots (about 3-4 medium carrots)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

Instructions

Prep Work

1. Preheat oven to 375°F (190°C)
2. Line muffin tin with paper liners or grease well
3. Grate carrots using a box grater or food processor
4. Set aside chopped nuts and raisins if using

Making the Batter

1. Combine dry ingredients in a large bowl:

   • Whisk together flour, baking powder, baking soda, salt, and spices
   • Set aside

2. Mix wet ingredients in another bowl:

   • Whisk sugar and oil until well combined
   • Add eggs one at a time, beating well after each
   • Stir in vanilla extract and milk

3. Combine wet and dry:

   • Pour wet ingredients into dry ingredients
   • Fold gently with a spatula until just combined
   • Don’t overmix! A few lumps are okay

4. Fold in mix-ins:

   • Gently fold in grated carrots
   • Add nuts and raisins if using

Baking

1. Fill muffin cups about ¾ full
2. Bake for 18-22 minutes until:
   • Tops are golden brown
   • Toothpick inserted in center comes out clean
   • Muffin springs back when lightly pressed
3. Cool in pan for 5 minutes
4. Transfer to wire rack to cool completely

Tips for Success

Don’t Overmix!

The secret to tender muffins is minimal mixing. Stir until ingredients are just combined - you should still see a few streaks of flour. Overmixing develops gluten and makes tough, dense muffins.

Carrot Prep

• Squeeze excess moisture: After grating, gently squeeze carrots in a clean kitchen towel to remove excess liquid
• Grate size matters: Medium grate works best - too fine and they’ll disappear, too coarse and you’ll have chunks

Storage

• Room temp: Store in airtight container for 3-4 days
• Freeze: Wrap individually in plastic, then store in freezer bag for up to 3 months
• Reheat: Microwave for 15-20 seconds or warm in 300°F oven for 5-10 minutes

Variations

Cream Cheese Frosting

Beat together:

• 4 oz cream cheese (softened)
• 2 tablespoons butter (softened)
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

Spread on cooled muffins for an extra treat!

Make Them Healthier

• Replace half the flour with whole wheat
• Use honey or maple syrup instead of sugar (reduce to ½ cup)
• Substitute applesauce for half the oil
• Add ¼ cup ground flaxseed

Other Mix-ins

• Shredded coconut
• Dried cranberries instead of raisins
• White or dark chocolate chips
• Crushed pineapple (drain well!)

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Yield: 12 standard muffins Prep Time: 15 minutes Bake Time: 20 minutes Total Time: 35 minutes