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Mar 23
7

Carrot Muffins

Carrot Muffin split open on a plate

These easy Carrot Muffins turn the flavors of carrot cake into a tasty, lightly sweet, grab-and-go breakfast the whole family will enjoy! I realized this week that I had a ton of carrots in my vegetable drawer that needed to be used soon, and my immediate thought was to make muffins! The second thought was to make Carrot Soup, so that recipe will be coming soon as well. Back to the muffins though! Baking these filled my kitchen with the aromas of cinnamon, nutmeg and cloves, and when I finally got to eat one it was everything my nose had been teasing! These Carrot Muffins have a comforting flavor, and I love that they can be whipped up quickly and easily using ingredients I pretty much always have on hand. This would also be a great recipe to make with your kids, because it’s mostly just simple measuring, pouring and stirring. Not only are these Carrot Muffins tasty, each one is just 112 calories or 4 Green, Blue or Purple WW SmartPoints each!

Carrot Muffins on a cooling rack

Just a side note: I did use white whole wheat flour for the photos of this recipe rather than the all-purpose flour I have listed. I am almost out of AP flour and so is my grocery store! It will taste delicious either way, I just figured I should mention it in case yours turn out looking a bit lighter than mine.

Carrot Muffins from above

Looking for more tasty lightened up breakfast recipes? Check out my Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Apple Cinnamon Muffins, Strawberry Almond Cream Pancakes, Ultimate Tater Tot Breakfast Casserole, Apple Cinnamon Pancakes, Triple Berry Yogurt Bowl, Banana Bread, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Orange Cranberry Baked Oatmeal Singles, Banana Chocolate Baked Oatmeal Singles, Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!

Print

Carrot Muffins

Yield: 12 muffins

Ingredients:

  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons light butter, melted (I use Land O’Lakes light stick butter)
  • 1 cup shredded carrots
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Directions:

  1. Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
  2. In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded carrot and stir to combine.
  3. In a separate mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
  4. Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.

MYWW SMARTPOINTS PER (1 MUFFIN) SERVING: (SP calculated using the recipe builder on weightwatchers.com)

Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints

Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per (1 muffin) serving:
112 calories, 20 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber (from myfitnesspal.com)

an Emily Bites Original

7 comments on “Carrot Muffins”

  1. These look delicious, I only have self rising flour, can I use that in place of all purpose?  What else would that change in the recipe?  I am not a baker obviously, but learning to be one.
    Thanks!

    • Self rising flour already has baking powder and salt in it, so if you want to try to use it in this recipe definitely omit those two ingredients! I have never used self rising flour in a muffin recipe before so I can’t guarantee the results that way, but if you try it out I’d love to hear how you like it :).

  2. Self riding is all i use…as noted, just don’t add baking powder and salt since it’s already in there…that’s why it’s called “self rising”.
    I’m gopaming to try this with gluten free and Splenda.

  3. Just made these as I quarantine at home! The house smells so good and they are delicious!!

  4. I’d love to know how they turn out using Splenda. Would that lower the points? I love Carrot cake/muffins, but at 4 PTS, I know I’d want to eat two, ich wuld seriously cut in to my points for the day. Just wondering if PTS could be lowered without sacrificing taste.

  5. Mine are in the oven right now!

  6. Just made these and they are a hit! One of the best muffins I have ever made. I can’t believe they are only 4 SP. Thank you!

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