Easy Carrot Muffin Recipe
This easy Carrot Muffin recipe is delightfully tasty quick bread. Made with fresh carrots, applesauce and a crumb topping, these make great breakfast muffins or lunch box snacks. These are also great for an Easter Brunch!
Servings: 24
Calories: 77kcal
Ingredients
- 2 eggs
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/4 cup unsweetened applesauce
- 2 cups flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon Cinnamon
- 1 1/2 cups Finely shredded carrots about 2 large carrots
Streusel Topping
- 2 tablespoons butter melted
- 1/4 cup flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Heat oven to 350 ° f.
- Line muffin tin with baking cups
- In a bowl, mix together eggs, milk, applesauce, and vanilla until blended.
- Add flour, sugars, baking powder, salt, and cinnamon.
- Add shredded carrots and blend well.
- Spoon batter into muffin tin and prepare topping.
Streusel Topping
- Cut butter into small pieces and place in a bowl
- Add flour, sugars and cinnamon and blend until course crumbs form.
- Sprinkle a teaspoon of topping on each unbaked muffin
- Bake 25-28 minutes until toothpick comes out clean.
Notes
Muffins are ready when a toothpick inserted comes out clean.
It is not recommended to use the pre-shredded carrots for this recipe.
You can use low fat milk if desired.
Nutrition
Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 41IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg