Small Batch Carrot Muffins

Gabrielle Lazaric
by Gabrielle Lazaric
6 Muffins
30 min

These muffins are the perfect fall snack!! I personally love to eat these fresh out of the oven with a scoop of vanilla bean ice-cream and caramel sauce... it is AMAZING.

This recipe is a small batch, so it only makes 6 muffins! If you want more - double or triple this recipe. Prep & clean time are less than 10-mins since you will only be using 1 bowl and 1 whisk.

A great topping to these muffins would be a vanilla cream cheese frosting.

If you are short on time, or don't feel like grating your carrots... toss them in a food processor or blender and create a carrot paste. The end result will still be the same!

Small Batch Carrot Muffins
Recipe details
  • 6  Muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 cup of finely grated carrots
  • 3/4 cups of flour
  • 1/2 cup of sugar
  • 1/4 cup of brown sugar
  • 1/4 tsp of baking soda
  • 1/4 tsp of baking powder
  • 1/4 tsp of salt
  • 1/2 tsp of cinnamon
  • 1 tsp of vanilla
  • 1/4 cup of coconut oil
  • 1 egg

Preheat your oven to 350 degrees.
Combine all ingredients in a large bowl & combine.
Line or grease your muffin pan.
Place in the oven & bake for 20-22 mins or until a toothpick comes out clean.
Fill each muffin liner 3/4 of the way full.
Let cool and enjoy!!
  • Can't eat eggs? use a flax egg or other egg alternative.
  • Don't have coconut oil? Use melted butter instead.