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Baby spinach leaves with water droplets.

Carrot Muffins

Super easy to make and a great way to enjoy veggies for breakfast! Recipe source: Maria Ushakova Holistic Nutritionist

Prep Time: 10 Minutes Total Time: 45 Minutes Cook Time: 35 Minutes Servings: 12
Ingredients Click the play button next to each ingredient for How-To Videos
  • 4 tablespoons Vegetable Oil (2 Tbsp for cooking carrots + 2 Tbsp for the batter)
  • 4 medium Carrots, grated
  • 1 1/4 cup Milk
  • 2 Egg, beaten
  • 1 1/2 cup Whole Wheat Flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Cumin or Coriander
  1. Preheat the oven to 375F.
  2. In a medium pan, heat 2 tablespoons of oil over medium heat. Add grated carrots and cook, stirring occasionally, until the carrots are cooked through, for about 8-10 minutes. Let the carrots cool.
  3. In the meantime, put the whole wheat flour, baking powder, garlic powder, ground cumin/coriander and salt into a bowl and mix.
  4. In a different bowl, combine eggs, milk and 2 tablespoons of oil and stir. Add the cooked carrots and mix until combined.
  5. Add the dry ingredients to the wet ingredients and mix.
  6. Spoon the batter into the muffin pan, dividing evenly. Bake in the preheated oven for 35 minutes. Test if the muffins are done by inserting a toothpick – if it comes out clean then the muffins are done.
Nutrition Facts
Serving Size 1 muffin % Daily Value
Calories 137
Fat 6 g 8%
Saturated Fat 1 g 5%
Cholesterol 27 mg 9%
Sodium 232 mg 10%
Total Carbohydrates 18 g 7%
Fiber 3 g 11%
Sugars 3 g
Protein 4 g 8%
Ingredient Nutrition Info

Carrots are a good source of vitamins A, K and B6.

Eggs are a good source of protein, iron and vitamin B.

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