American · easy

Carrot Orange Muffins

Name: Carrot Orange Muffins
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 1 1/2 cups Carrots, finely shredded; 1/2 cup Brown Sugar, packed; 1/3 cup Vegetable Oil; 2 Eggs; 1/3 cup Fresh Orange Juice; 1 tbsp Orange Zest; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp Ground Cinnamon; 1 tsp Vanilla Extract; 1/4 tsp Salt

Soft, lightly sweet muffins packed with shredded carrots and brightened with fresh orange juice.

37 min
Total: 4
Serves: $5.00
Est. cost: 340
Cal/serving

Dietary, as tagged

Vegetarian
Kid-friendly

Parent noteShredded carrots melt into the batter and just look like little orange flecks. The orange juice makes these taste like a treat, not health food.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

All-Purpose Flour1 1/2 cups
Carrots, finely shredded1 1/2 cups
Brown Sugar, packed1/2 cup
Vegetable Oil1/3 cup
Eggs2
Fresh Orange Juice1/3 cup
Orange Zest1 tbsp
Baking Powder1 tsp
Baking Soda1/2 tsp
Ground Cinnamon1 tsp
Vanilla Extract1 tsp
Salt1/4 tsp

Method

01
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
02
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
03
In a separate bowl, whisk eggs, brown sugar, oil, orange juice, orange zest, and vanilla until smooth.
04
Pour wet ingredients into dry and stir until just combined. Fold in shredded carrots. Do not overmix.
05
Divide batter evenly among muffin cups (about 2/3 full). Bake 20-22 minutes until a toothpick comes out clean.
06
Cool in pan for 5 minutes, then transfer to a wire rack. Makes 12 muffins (3 per serving).

340
Calories: 6g
Protein: 48g
Carbs: 14g
Fat