I’m in love. You need these Carrot Cake Muffins. I was going to call them “stupid easy”, but thought better of it. I’d feel so bad if you made these and your oven went out mid-baking only to leave you thinking you couldn’t make the “stupid easy” muffins.
Why are they so easy you ask? I took out the hard stuff. Didn’t see that coming did you?
First, instead of tediously grating the carrots, put them in a blender or food processor! You can use whole carrots or baby carrots. Baby carrots are better because you don’t even have to peel them. I measured out 2 cups of baby carrots, tossed them in my blender and then pulsed a few times to get them all the same little size.
Second, once you’ve blended the carrots-that’s the only extra step! The rest is smooth sailing. Mix the rest of your muffin batter in a large bowl with a wooden or rubber spatula.
Place your choice of cute muffin liners in a muffin pan and then pour the batter into them. I filled mine about 3/4 full and this recipe made 12 very moist muffins.
If you want to go the extra mile, I included a light maple cream cheese frosting. It turns this healthy breakfast option into an indulgent tea time.
These freeze really well too, so if you like to meal prep, try baking a dozen of these and grabbing them in the morning with a hard boiled egg for a delicious on the go meal.
The Secret Ingredient
I’m excited to share my secret to making these muffins so moist. I use Beber Almond Milk. These guys are the next big thing in Northern California. Fresh, no additives and a variety of flavors has made this company flourish in a short amount of time. Check out their list of stores and Farmers Markets where you can find them!
Did I mention my almost 2-year old is crazy for these?? She could eat these all day. If you have littles at home this is a great way to get some veggies in to start their morning!
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