Carrot Muffins

I’m going to keep this short and sweet this morning… behold, my breakfast.  Carrot muffins.  Yum.

Carrot Muffins

It’s been quite a while since I had a proper carrot muffin, so when a friend mentioned them on Facebook earlier this week, obviously, I had to make some immediately!  This is a nice simple recipe that my family has made for years.

5.0 from 1 reviews
Carrot Muffins
Serves: 12
Prep time:
Cook time:
Total time:
  • 1 c. sugar
  • 2 eggs
  • ¾ c. vegetable oil
  • 1 c. grated carrots (usually around 3 average sized carrots)
  • 1½ c. flour
  • 1 tsp. cinnamon
  • 1½ tsp. baking soda
  1. Preheat oven to 375F. Blend together sugar, eggs, and oil; stir in carrots.
  2. Sift your flour, baking soda, and cinnamon, then fold it into your carrot mixture.
  3. Drop into greased muffin tins (or use cupcake papers).
  4. Bake for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  5. Optionally, you can dust the tops with a little powdered sugar once they are done baking (I did!)
  6. Alternately, you can bake in a greased loaf pan for 50-60 minutes if you prefer to serve bread instead of muffins.

I’m having mine with carrot sticks and apples this morning. ;) What are you having for breakfast?



  1. Stevie says

    Made them this morning!! Awesome….. I had a lunch-size cup of pineapple chunks, which I drained and chopped up, then added as an after- thought. Quick, moist, nutritiously great!! Yummy!

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