Easy and Moist carrot muffins.You will never need another recipe!!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

Greek yogurt reduces calories while adding creaminess.

walnuts

🥗Healthier: pumpkin seeds

Pumpkin seeds are often less expensive and nut-free.

Preheat the oven to 180°C (356°F).

In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In another bowl, mix 3 eggs and 1.5 cups of brown sugar until there are no lumps.

Add 1 cup of vegetable oil to the egg and sugar mixture and mix well.

Add 3 cups of grated carrots to the wet mixture and stir until combined.

Add 2 tablespoons of sour cream to the mixture and combine.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Pour the batter into a muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 20-25 minutes or until a skewer comes out clean.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens