Delicious Carrot Jumbo Muffins

Total Time
50mins
Prep
15 mins
Cook
35 mins

This is one of our favorite quick breakfast or snacks!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350.
  2. Finely shred the carrots.
  3. Place all ingredients in whatever order you choose into KitchenAid or bowl if you are using hand mixer.
  4. Blend ingredients for about 2 minutes until well mixed.
  5. Fill muffin tins to about 3/4 full.
  6. Bake for 35 minutes or until fork comes out clean.
  7. Voila! You are done!
Most Helpful

4 5

I got some carrots from my farmer's market, and I have had this recipe saved for a long time, and I couldn't wait to make them. I am not sure how Pamela's muffins and my muffins came out so differently. My batter was the texture of ground beef, and the muffins cooked up (appearance-wise) like little mini meatloaves! I omitted the nuts and substituted 1 cup of the Splenda for brown sugar - which should've given them more moisture. The taste is very good, though, and they freeze really well. I made them for my husband to take to work for a snack. For me, the taste of nutmeg is pretty strong, I might decrease it a bit next time I make these. Maybe I'll try adding 6 oz. of applesauce or yogurt to these, as well. I'm glad I tried it. Thanks!

5 5

I amde this recipe for Pick a Chef fall 2006. These were great muffins and perfect for school lunches. I did not have a jumbo muffin tin so I just made them in a regular muffin tin. I left out the nuts because the kid's school is nut free. Thanks for posting :)