Ok, so these may be a little bit more on the cupcake side than the muffin side.  I make them as mini muffins so they are just a quick treat any time of day.  This is also one of those recipes I find helpful when I have too many carrots leftover in the fridge.  Even when they start getting a little bendy, this will still work.  I have also shredded the carrots and then put it in the freezer for a rainy day cooking project.

Carrot Cake Muffins 

1/2 Cup Whole Wheat Flour
1/2 Cup All-Purpose Flour (also works with all whole wheat flour, it’s just slightly more dense)
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Tsp Baking Soda
1/8 Tsp (or Pinch) of Salt
2 Eggs
3/4 Cup Sugar
1/4 Cup Brown Sugar
1/2 Cup Coconut Oil (or Vegetable or Canola oil)
1/2 Pound Carrots, shredded (box grater or food processor shredder)
1. Preheat oven to 350 degrees. Place liners in muffin tin or just grease with coconut oil to make 12 cupcakes, or 24 mini muffins.
2. Measure all dry ingredients into a bowl and mix with a whisk.
3. In a separate bowl, combine the eggs, sugars and melted coconut oil. I find it helpful to work with room temperature eggs when dealing with coconut oil so it maintains a liquid form.
4. Combine wet and dry ingredients in the largest bowl. Fold in shredded carrots.
5. Fill muffin liners until full and even across the tray.
6. Bake 15-20 minutes for muffins, and 13-18 minutes for mini muffins. My mini muffins took about 15 minutes, just watch depending on your oven temperature.
7. Let cool in the tray for 5 minutes, then transfer to cooling racks.

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This recipe is being shared at Frugally Sustainable, Permanent Posies, Real Food Forager and Melt in your Mouth Mondays.

6 replies
      • Emily Roach says:

        Hi Martha,
        I didn’t replace the egg in this recipe. I have tried replacing eggs with applesauce or mashed bananas in some other recipes. Egg substitutes should also work in this recipe.

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