Easy Carrot Muffin Recipe: The Kids Will Love It

These are tasty muffins that taste great all on their own. For an extra treat, top with cream cheese icing. They freeze well, so make extra and have them on hand for a healthier treat. Makes: 1 ½ dozen muffins Ingredients: muffin ingredients

  • 2 cups whole wheat flour (all-purpose works too, but whole wheat is healthier and isn’t likely detectible in the recipe)
  • 1 tsp cinnamon
  • 1 tbsp baking soda
  • 1 tbsp baking powder
  • Pinch salt
  • 4 eggs
  • ¾ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2-3 cups peeled and shredded carrots (with 3 cups, the carrots will be visible…if you’re trying to hide them, use a bit less)
  • 3/4 cup raisins, soaked in warm water for 10 minutes

Other Supplies

  • 2 mixing bowls
  • Measuring cups
  • Measuring spoons
  • Wisk
  • Spoon or spatula
  • Grater (for carrots)
  • Muffin tin

Get Ready: Preheat oven to 350 F.

Combine Dry Ingredients:

Add the following to a mixing bowl: flour, cinnamon, baking soda, baking powder and salt.

dry ingredients

Wisk until well combined.

wisk dry ingredients

Combine Wet Ingredients and Sugar

In another mixing bowl add the wet ingredients (eggs and butter) and the brown sugar.

wet ingredients for muffins

Wisk until well combined.

wisk wet ingredients

Combine Dry & Wet Ingredients

Add the wet mixture into the dry mixture and stir until combined.

wet and dry ingredients

Add shredded carrot and raisins.

carrots and raisins

And stir until well combined. Then it’s ready to start baking.

all muffin ingredients

Get Ready for Baking

Spoon mixture into well-greased muffin tins. Fill to about ¼ inch from the top.

muffin tin

Bake for 20 minutes. They’re ready when you stick a toothpick in and it comes out clean. Allow to cool before serving.

baked muffins

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