Carrot Mini Muffins

Mini muffins are still a huge hit in our home, so naturally I have been making as many variations as I can think of. These simple carrot mini muffins are ones that Hudson really likes, but Cole and I do too! They’re so delicious and make the perfect little snack.

Why You’ll Love This Recipe

This recipe is quick and easy to make. These simple carrot muffins will make your home smell incredible and they’re such an easy snack whether you’re at home or on the go.

Ingredients

1/2 cup oil
2 large eggs
3/4 cup sugar
4 tbsp milk
1 tsp vanilla extract
1 cup shredded carrots
1 1/2 cups all-purpose flour
1 tbsp cinnamon
1 tsp baking soda
1/2 tsp salt

How to Make Carrot Mini Muffins

Preheat the oven to 350ºF.

Grease a mini muffin tin and set aside.

In a large bowl, mix together the oil, eggs, and sugar until well combined.

Mix in the vanilla, milk, and shredded carrots.

Add in the cinnamon, salt, and baking soda; mixing until well combined.

Mix in the flour and stir until well combined.

Scoop batter into the mini muffin tin, filling the cups entirely.

Bake for 11-13 minutes.

Let cool for 5 minutes before transferring to a wire cooling rack to finish cooling before serving.

Notes + Tips

These muffins would be really great with some raisins or chopped nuts added to the batter; however, we tend to keep things on the simpler side for Hudson’s sake. These muffins also save well in an air-tight container for up to a week.

These carrot mini muffins are the perfect fall snack and is a recipe I seem to be making almost weekly. Let me know in a comment below if you decide to give it a try; I’m curious to know if you love them as much as we do!