Following the success of the curried carrot soup, I decided to continue on my carrot quest. I found this recipe on Pinterest awhile back and it has proven to be a great go-to recipe whenever I have extra carrots to use. It is quick and easy, and similar to the curried carrot soup, you probably have all the ingredients on hand assuming you have carrots.
Here is the linked recipe along with my modifications in parentheses:
- 3/4 cup whole wheat flour + 1/2 cup white flour (1 1/4 white whole wheat flour)
- 2/3 cup dark brown sugar (2/3 cup light brown sugar)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch fine salt
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups (ish) of grated carrots (3-4 medium carrots)
Preheat oven to 350. Combine dry ingredients in a large bowl. Whisk oil, eggs, and vanilla together in a medium bowl, then add to dry mixture.
Stir until just combined, then add carrots & stir until incorporated. Divide batter evenly into 12 muffin cups, which is about 2/3 full.
Bake at 350 for 28-30 minutes.
After the muffins have finished baking, take them out and let cool to touch, which is probably 15 minutes.
Serve warm-ish (although they are just as tasty when served cool). Enjoy!
Next up in Carrotapalooza – Carrot Cake Cupcakes!