Description

These moist and flavorful Carrot Cake Muffins are packed with grated carrots, sweet apple, raisins, coconut, and crunchy pecans. Perfectly spiced with cinnamon and baked to golden perfection, they make a delightful breakfast treat or snack for any time of day.

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
¼ tsp salt

Wet Ingredients

1¼ cups sugar
3 eggs
1 cup canola oil
2 tsp vanilla

Add-ins

1 Granny Smith apple (peeled & grated)
2 cups grated carrots
½ cup raisins
⅓ cup sweetened shredded coconut
1 cup chopped pecans

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Instructions

Preheat and prepare pans: Preheat your oven to 350ºF (175ºC). Grease regular muffin pans or line them with cupcake liners to prevent sticking.
Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly mixed.
Mix wet ingredients: In a separate large bowl, whisk the sugar, eggs, canola oil, and vanilla extract until the mixture is smooth and well combined.
Combine wet and dry mixtures: Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing the batter.
Add fruits and nuts: Gently fold in the grated Granny Smith apple, grated carrots, raisins, shredded coconut, and chopped pecans, ensuring even distribution throughout the batter.
Fill muffin cups: Divide the batter evenly among 18 muffin cups, filling each about 2/3 full to allow room for rising.
Bake the muffins: Bake in the preheated oven for 18 to 22 minutes, or until the muffin tops turn golden brown and a toothpick inserted in the center comes out clean.
Cool down: Remove the muffins from the oven and cool them on a wire rack before serving to set the texture.

Notes

For added moisture, you can substitute half the canola oil with unsweetened applesauce.
To make the muffins gluten-free, replace the all-purpose flour with a gluten-free flour blend, adjusting as needed.
Ensure not to overmix the batter to keep the muffins tender.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins freeze well; thaw at room temperature before serving.