Healthy carrot cake muffins, like eating carrot cake but in a muffin.
Mom writer here. I know you haven’t seen much of me lately. Perhaps I have been too busy, too distracted, too lazy or too uninspired. But today I have a wonderful muffin recipe for you. It took inspiration from Martha Stewart Everyday Food that I borrowed from my friend Shelby. This little booklet had 1 basic muffin recipe with several add in suggestions. They all sounded really, really good and I actually had the ingredients for them and I discovered also that I had the time this last Saturday morning. I hope you have time too because my family loved these and once you prepare and bake them I think you will want to do it all over again.
The recipe says it makes 12 muffins, if I had the space on my muffin tin I could have made 14. It also mentions to fill your cupcake liner to the top, don’t worry it won’t overflow when baking because they do not raise much, if at all. It does take a little bit of time during the preparation with grating the carrots, chopping the pecans and raisins and in my case the pineapple needed to be cut smaller too. If you don’t think you have the time in the morning this all can be completely ahead of time and stored for use when you are ready to bake.
Also Aimee is the photographer here, so my pictures are not pretty like hers but I do have pictures to share with you so you can get a feel for the muffins. So here we go.
Carrot Cake Muffins
- 1 3/4 cups all purposed baking mix (spooned and leveled)
- 1/2 cup sugar
- 1 cup applesauce
- 1/2 cup buttermilk
- 2 large eggs (slightly beaten)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup grated carrots
- 1/4 cup golden raisins
- 1/4 cup chopped pecans
- 1/4 cup crushed pineapple
- Preheat oven to 375 degrees. Line 12 standard muffins cups with paper liners.
- Whisk together baking mix and sugar.
- In a large bowl, whisk together applesauce, buttermilk, eggs, and vanilla.
- Fold in dry mixture until just combined.
- Gently add carrots, raisins, pineapple, and pecans.
- Divide batter evenly among cups, filling to the brim.
- Bake until toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes.
- Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
- If there are any left over, store in an airtight container up to 3 days.
why is mixture so watery looking.
Are you making these muffins now or looking at the pixtures, Michelle? Batters for sweet breads like this are usually thin like a cake batter, not like a bread dough. But I’m sorry if it is too thin for you, try adding a little extra bisquick/baking mix… ?
Amber Brady says
Hooray for coming to my party! 🙂 I love carrot cake anything, so these sound fabulous! Thanks for sharing at Sweet & Savory Saturdays #13.
~Amber @ Dessert Now, Dinner Later!
Love a Carrot Cake Muffin. This one is definitely getting pinned for future reference!
These look good! New follower!
Come party with APIMP!
I would love for you to share and link up at my TGIF Link Party.