Carrot Cake Muffins

30 Shares

With Easter just around the corner, I have already been

thinking about my favorite carrot cake. Can’t wait!

In the meantime I wanted a quick (and healthier) option

to snack on. So without losing the rich flavor of my

favorite carrot cake, here is what I came up with!!

How To Make Carrot Cake Muffins:

Makes 18 muffins

{ Preheat oven to 325*}

2 cups of sugar (I used one cup brown sugar and one cup of Splenda)

3/4 cup crushed pineapple in juice

3/4 cup canola oil

4 eggs

2 t. vanilla

2 cups of flour (I used gluten-free flour blend by King Aurthur)

2 t. baking soda

1/2 t. salt

3 t. ground cinnamon

3 cups of grated carrots

1 cup of shredded coconut

3/4 cup of raisins ( you can substitute chopped walnuts or pecans too)

In a large mixing bowl, combine the sugar, pineapple, oil, eggs, vanilla

and blend well . In a second bowl combine the flour, baking soda, salt, and

cinnamon. Set aside. To the sugar blend, alternately fold in the flour mixture,

shredded carrots, raisins, and coconut.

Using paper cupcake liners, line 18 muffin cups and evenly distribute mixture

to fill them. Bake approximately 30 minutes depending on your oven. Muffins

are done when they begin to turn golden and a toothpick in the center comes

out clean. Remove from oven and cool. It usually takes us a few days to finish

a big batch of muffins so I like to keep mine in the fridge and microwave about

15 seconds to warm them up. These also freeze very well!

Thank you so much for baking and creating
with me! If we are not already connected on:
{Pinterest}

Please follow along & don’t miss

a thrifty thing!!

xo, Tanya

30 Shares