Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Maple Carrot Muffins Recipe
    Lost? Site Map

    Maple Carrot Muffins

    1/3 Photos of Maple Carrot Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pink_Diamond's Note:

    These are so yummy. The original recipe called for 1 cup milk, I have made these many many times and I only needed 1/2 cup. Annacia, who has reviewed and enjoyed this recipe did not need any, so it would probably be a good idea to check the consistency of your batter and decide wether you need the milk or not.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees fahrenheit.
    2. 2
      Beat together the butter, egg and syrup.
    3. 3
      Add the carrots and oats and blend well.
    4. 4
      Sift the flour, baking powder, salt, and allspice.
    5. 5
      Combine the two mixtures together.
    6. 6
      If necessary add milk.
    7. 7
      Fill paper lined muffin cups 3/4 full with batter.
    8. 8
      Bake for 20-30 minutes.

    Ratings & Reviews:

    • on July 27, 2010


      Lovely recipe - I subbed mashed pumpkin for the 1/ cup milk so added the moisture but at the same time added more vegetable !! The result is a lovely golden colour. Made for Everyday is a Holiday.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2010


      Go to your kitchen and make these now and make a *lot*. Silly me, I made a half recipe which gave me 4 muffins (not the jumbo commercial size but bigger than the standard size). I promptly ate a second after finishing of the "test" muffin. To the half recipe I added a 1/2 cinnamon (simply because I'm a cinnamon addict) and some maple extract, about a generous 1/2 tsp, because I used no sugar maple flavored syrup and it's maple flavor is on the weak side and a full cup of carrot. Even with all of the baking powder they don't rise much at all so don't be afraid to fill the muffin cups right up. OH, I almost forgot! You might not need to add the milk. After eyeballing the wet and dry bowls I I thought it *looked* like it would be plenty of liquid. After stirring the two bowls and carrots together the mix was very moist and I didn't need the milk at all. They taste wonderful and came out with a perfect texture. Made for Photo Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2013


      I didn't want to rate these below a 5 because everyone else loved them and I did make a couple of changes that may have had an impact on how these turned out. I made a double batch and used half honey and half maple syrup because I didn't have enough maple syrup. I added 1/2 tsp mapleline flavouring because of the honey. I have never used allspice on its own before and maybe I just don't like it but these tasted odd. Maybe the mapleline and the allspice don't combine?? Almost a savoury muffin instead of a sweet one. I added about 1/4 of the called for milk but wish I had used all of it because they were rather dry and hard. It did make exactly 24 muffins in a double batch and they cooked for 26 minutes. Maybe that was too long but they were not browned at all at 23. I'm not sure what went wrong. Perhaps I will try again because this recipe was so well rated.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Maple Carrot Muffins

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 176.9
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 2.9 g
    Cholesterol 29.2 mg
    Sodium 234.4 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 1.2 g
    Sugars 12.5 g
    Protein 3.4 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes