*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I thought these were very good - and when I brought them to work to share, my co-workers LOVED them (= The common comment was that they were not too sweet. I used white whole wheat, and coconut milk [beverage], and Sugar in the Raw, also sprinkling a little of the sugar over the tops before baking. I do think that they would be good with chopped pecans or some golden raisins added, too. I got 15 regular sized muffins out of this recipe . . .
My 5 year old requested carrot muffins so I made these. I followed the directions to the letter and smelled/tasted the batter before baking. It didn't have quite the same spice profile I am used with carrot cake so I added 1/2 tsp of allspice to the wet batter. Otherwise I didn't change a thing. They turned out great, will make again.
Will definitely make this again since it was a hit with my family. Didn't add any applesauce and cinnamon but I did add raisins and it came out moist and not too sweet with a lovely taste from the raisins.
I just made these this morning and they were awesome! I did some substituting though mostly out of necessity. I was almost out of all purpose flour so I used some whole wheat pastry flour that's been sitting here since Valentines' day and since the only milk we had was skim I used half a cup of that and half a cup of whipping cream. They turned out fantastic!
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