Carrot Cake Muffins

These carrot cake muffins make the perfect breakfast treat—lightly sweet, warmly spiced, and filled with tender carrot. A cozy, nourishing way to start the day.

Ingredients:

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1/4 tsp salt

• 2 tsp cinnamon

• 2 eggs

• 1/2 cup cane sugar

• 1/2 cup maple sugar

• 1/2 cup vegetable oil

• ¼-½ cup milk (as needed)

• 1  1/2 cups grated carrots

• Icing if desired

  
  

Directions:

• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon & both sugars and set aside.

• In a large bowl, beat the eggs and vegetable oil until smooth.

• Add the dry ingredients to the wet mixture and stir to combine.

• Gradually add in the milk until the batter reaches a smooth consistency.

• Fold in the grated carrots until evenly distributed.

• Scoop your batter into a lined muffin tin and bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the centre comes out clean. 

• Let cool slightly and top with icing and chopped pecans if desired.

Enjoy!