These are hands-down my favourite healthier muffins. While they are delicious, I’m the first to admit that they might not be the most enticing looking?! If I saw these on a blog, I’d probably scroll right past them. But I’ve been making them on and off for 15 years and can attest they are a winner. Even though they are loaded full of grated carrot, they are a delicious sweet muffin, especially with a little dairy-free butter on top. Looking at the recipe, you, too, might be skeptical about the amount of carrot, but somehow it works! If you’re feeding picky kids, you could try the recipe with less carrot. If you use a nutritious flour like spelt, whole wheat or oat, these muffins are even more nutrient dense. Hope you enjoy!
Loved the recipe! I used about a handful of baby carrots (all I had) and they turned out great.
I used carrots and cooked for 30 mins and they turned out perfect! Great recipe Erin!
I already know I’m going to be making these muffins regularly because they’re so good and healthy too. Mine were a good consistency and didn’t require extra cooking time – I used 2-1/2 cups of carrots and a medium sized apple.
Honestly I really wanted them to turn out like Erin’s. I used all-purpose flour, not sure if that made a difference but I hope an extra 5 more mins will do the trick.
I wanted to love these so badly. They look amazing every time Erin makes them. They didn’t turn out for me. I left them in the oven for 35 minutes ans they were completely raw. I wish that the measures were in grams instead of cups. More accurate.