Fresh Carrot and Fruit Breakfast Muffins
These moist and wholesome muffins are packed with garden fresh carrots and fruit to start your day on a bright note.
dailyrecipesbook.comThere is something so comforting about a kitchen that smells like fresh muffins in the morning. These carrot muffins are a favorite in my house because they are hearty enough to keep everyone full until lunch, but they still taste like a little treat.
I love adding a mix of grated carrots and chopped fruit to the batter. If you want to keep them extra moist, try grating your carrots on the finer side of your cheese grater. They store beautifully for a few days, so you can bake once and enjoy them all week long.
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups grated carrots
- 1 cup chopped apples or raisins
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon.
- 3
In a separate bowl, mix the eggs, oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry mixture and stir until just moistened.
- 5
Gently fold in the grated carrots and your chosen fruit.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
๐ก Tips
Store these muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to one month and thaw them in the microwave for a quick warm breakfast.
Made this recipe? Let us know how it went.
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