For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.
Carrot Muffins
Servings
12 Servings
Ingredients
- 1/2 10-ounce package shredded carrots
- 1 4-ounce jar carrot baby food
- 1 teaspoon baking powder
- 1 cup flour
- 2 eggs
- 1 teaspoon lemon juice
- 3/4 cup canola oil
- 2 tablespoon honey
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Line cupcake tins with paper holders.
- In a large bowl, place all ingredients and mix well to combine.
- Spoon mixture evenly into cupcake holders and bake for 20 to 25 minutes.
- Allow to cool slightly and serve warm or at room temperature.
Tips
- For a lower-calorie version, substitute applesauce for some or all of the oil and use egg substitute in place of the eggs.
Yes most muffins freeze well. Just make sure they cool off first.
Can I freeze these after baked?
Can I freeze these?
you can absolutely bake the recipe in an 8 inch square pan.
Hi Jamie, Would this work in one cake pan rather than as muffins?
Hi Elana – that’s what lends moisture, color and the carrot taste – in place you can sub an equal amount of cooked pureed carrot and you may need to add little more sweetness.
Hi!! Would this recipe work/be good without the baby food?
oh lol sorry, half of it = 5 oz! probably would have been more clear if I just said that. Also note that the shredded carrots are optional. If you don’t want that texture you can simply omit without making any additional adjustments.
Is the amount of carrots is 10 oz or half of it?
Hey Gail – you can use splenda or stevia or truvia in place of the sugar. Also note that this recipe is really sweet so if you want something that’s not as sweet you can use half the sweetner called for. Happy Cooking!
Hey there – no one can accuse you of being a lazy cook! Here is a link to Annabel Karmel’s Homemade Carrot Puree that you can substitute for equal parts in this recipe. enJOY! http://www.annabelkarmel.com/recipes/carrot-puree
I am trying to reduce both my sugar intake and my partner’s diabetic condition. What could I replace the 1 cup of sugar in your carrot muffine receipe? I know he would just love this receipe!
Thanks.
is there a similar recipe that doesn’t use baby food jars??? i am sure that we can find the “original” recipe, you know, made before Beechnut preached that babies can only eat from jars… (ugh)
seriously, i love carrot cake, and this looks tempting, but i would like to avoid the baby food bit. i am willing to use my food processor if necessary….
should be about the same but you can test them at the 15 minute mark to be safe
its a total favorite – I make about 100 a time and freeze them — they freeze fantastically!
Hi Jamie! Does the baking time change if I made mini muffins instead??
Thanks!!
Jamie gr8 recipe & no margarine!? Perfect…
Thanks Loads