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Carrot muffins


Emma and I have made a few different versions of carrot muffins recently, and this is our favorite. We made an earlier version without the white sugar, but it only tasted good with frosting (we used buttercream frosting, but a cream cheese frosting would also taste good). This version is good with or without frosting, and it’s the only version to get Johnny’s stamp of approval.


1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup grated carrots
2/3 cup applesauce
1 egg
1 cup milk

Combine all dry ingredients before adding wet ingredients. Mix well, and spoon into greased muffin tin. Bake for 25-30 minutes at 400F. Makes 12 muffins. 


I tried baking these in muffin tin liners, but they stick to the liners. Anyone know why?

MaryAnne is a craft loving educator, musician, photographer, and writer who lives in Silicon Valley with her husband Mike and their four children.

6 thoughts on “Carrot muffins”

  1. Yay! I was just brainstorming last night how to get Roman to eat more veggies. Can’t wait to try this recipe! Thanks!

  2. I’m not sure why they stick, but I always enjoyed gnawing muffin and cupcake from the liners. :-)

  3. These sound good. I have always loved carrot cake, but making one for just us means way too much cake in the house. This sounds like a way to get a similar treat on a smaller scale. I’m sure we’ll eat ours with frosting. :)

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