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carrot muffins

Carrot Muffins

Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
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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.