Moist muffins packed with carrots, warm spices, and nuts. Ideal for breakfast, snacks, or dessert.
# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 2 large eggs
09 - 1/2 cup vegetable oil
10 - 1/2 cup unsweetened applesauce
11 - 2/3 cup packed brown sugar
12 - 1 teaspoon pure vanilla extract
→ Add-ins
13 - 2 cups finely grated carrots (about 3 medium carrots)
14 - 1/2 cup chopped walnuts or pecans
15 - 1/2 cup raisins (optional)
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly dispersed.
03 - In a separate bowl, beat together eggs, vegetable oil, unsweetened applesauce, packed brown sugar, and vanilla extract until smooth and well combined.
04 - Add wet ingredients to the dry mixture, stirring gently until incorporated. Avoid overmixing for tender muffins.
05 - Gently fold in finely grated carrots, chopped walnuts or pecans, and raisins if using, until evenly distributed in the batter.
06 - Divide batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool fully.
