Carrot Muffins

There's something undeniably comforting about the scent of carrot muffins baking in the oven—it’s like springtime wrapped in a cozy hug. These moist, flavorful muffins are packed with freshly grated carrots, warm spices, and just the right touch of sweetness. Whether you're looking for a cheerful addition to your brunch table, a grab-and-go breakfast, or a wholesome afternoon snack, this recipe has you covered.

I love how versatile and forgiving carrot muffins can be—add-ins like chopped nuts, raisins, or even a swirl of cream cheese can take them to the next level. But even in their simplest form, these muffins are bursting with flavor and goodness. They're a celebration of fresh ingredients and home-baked comfort, and I'm so excited to share them with you!

So grab a mixing bowl and your favorite apron—let's bring a little sunshine into the kitchen.

Ingredients:

• 4 eggs

• ¾ cup brown sugar

• ¾ cup granulated sugar

• 1¼ cups melted coconut oil (or your preferred baking oil)

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground nutmeg

• Dash of ground cloves

• 3 cups shredded carrots

• 1 cup raisins (golden raisins recommended)

• 1 cup chopped nuts or shredded coconut—or a combination of both

Directions:

1. Preheat your oven to 350°F (175°C). Line or grease your muffin pans.

2. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until well combined.

3. Add in the melted coconut oil and vanilla extract. Mix well.

4. Stir in the flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove until the batter is smooth and evenly combined.

5. Fold in the shredded carrots, raisins, and nuts or coconut (or both) until everything is evenly distributed.

6. Scoop the batter into your prepared muffin tins. Fill each cup to your desired level—this recipe yields 12 to 24 muffins, depending on pan size and how full you fill the cups. (For reference, filling standard muffin cups to the top yields about 18 muffins.)

7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool on a wire rack and enjoy!