Carrot Muffins

Let me introduce you to the carrot muffin. It’s like a less-sweet carrot cake. My two year old goes crazy for these and I feel pretty happy about it considering the amount of carrot they contain.

I am a major fan of muffins for breakfast. Dulcie has her eggs & toast ritual…but around these parts we like muffins.

These are tasty enough that my left-over hating self (& family) can happily handle making & eating a double batch. Do you realize what that means? They are extra delicious!

So.  I don’t know what else to say.  Therefore…

Here’s the recipe.  Enjoy!

Carrot Muffins

3/4 cup whole wheat flour

1/2 cup white flour

2/3 cup dark brown sugar

2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

Pinch fine salt

2 eggs

1/3 cup vegetable oil

1 tsp vanilla extract

2 cups (ish) of grated carrots (3-4 medium carrots)

Preheat oven to 350

Combine dry ingredients in a large bowl.  Whisk oil, eggs, and vanilla together in a medium bowl, then add to dry mixture.  Stir until just combined, then add carrots & stir until incorporated. 

Divide batter evenly into 12 muffin cups and bake at 350 for 28-30 minutes.