I’ve been on the hunt for carrot muffins my kids actually like, but after trying a couple dozen recipes, nothing worked. So I got creative, ran my recipe by ChatGPT, and made my own “Frankenstein’s monster” carrot cake-style muffin!
Don't forget to read the notes! I hear from everyone about the consistency, but you just have to trust me here. Ready? Here you go:
Moist, Kid-Friendly Carrot Cake Muffins (GF, DF)
Makes 12 standard muffins
Ingredients
Dry mix- 1½ cups flour*
- ¾ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet mix
- ½ cup vegetable oil
- ⅓ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ~2 cups finely grated carrots*
- I’ve used Bob’s Red Mill’s GF 1:1 flour and regular all-purpose flour for this. It’s very flexible.
- I’m lazy and buy the bagged shredded carrots. Then, I take out some frustration by cutting them up with scissors to make the pieces super bite-sized! You can shred your own if you want, though.
- The dough will be VERY (like super) thick, and that’s exactly how it’s meant to be.
Instructions
- Preheat the oven to 350 degrees F (175 degrees Celsius) and line a muffin tin with paper liners (or pull out a silicone cupcake pan).
- Dry mix: In a bowl, whisk together the flour, white sugar, baking soda, baking powder, cinnamon, and salt.
- Wet mix: In a second bowl, mix the oil, brown sugar, eggs, and vanilla. Then, add in grated carrots.
- Pour the wet mix into the dry mix and stir until completely mixed. It’ll be thick!
- Divide the mixture between the 12 spots on your muffin pan. (I use an ice cream scooper for this.)
- Bake in the oven for 20-25 minutes until a toothpick comes out clean.
- Cool for 10 minutes and then transfer to a cooling rack.
If you make these, please let me know what you think in the comments.
