Carrot muffins will remind you of carrot cake, but great for breakfast without the extra sugar and icing.

Carrot Muffin

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Jennifer Pullman


  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter melted
  • 1 cup milk
  • 2 eggs beaten lightly
  • 3/4 cups brown sugar
  • 2 cups carrots shredded


  1. Preheat oven to 350 degrees F.
  2. Grease the wells of a 12 cup cupcake pan.
  3. In a large bowl combine dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a medium bowl combine butter, brown sugar, eggs, and milk.
  5. Add wet ingredients and carrots into dry ingredients, stir just until combined.
  6. Pour muffin batter into the prepare cupcake pan filling each well about 2/3 full.
  7. Bake for about 20 minutes or until a cake tester inserted into the middle of a muffin comes out clean.