I’m going to keep this short and sweet this morning… behold, my breakfast. Carrot muffins. Yum.
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.
Carrot Muffins
Ingredients
- 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
Instructions
- Preheat oven to 375F. Blend together sugar, eggs, and oil; stir in carrots.
- Sift your flour, baking soda, and cinnamon, then fold it into your carrot mixture.
- Drop into greased muffin tins (or use cupcake papers).
- Bake for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Optionally, you can dust the tops with a little powdered sugar once they are done baking (I did!)
- 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?



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!
I don’t think I have ever had carrot muffins, but these look so good that now I really want to try some :)
MMMMMMM I can smell them through my computer! :)
These look delicious! :)
YUM!!! These look delicious! PINNED!