easy homemade carrot muffins

We’re back today to share a super fun recipe just in time for spring festivities, Easter and brunches galore.

If you’re anything like us with littles, you may have picky eaters in your home. We’ve been working on this for a while, but we’re determined to try more of a little bit of anything and everything with our kids. We feel like the key is constant exposure to new things… and this was a yummy breakfast alternative… a bit of compromise if you will. Obviously, this means we’ll both be cooking more. Jamin enjoys it more than I do. {Win.}

These muffins are absolutely divine and we were so in love, we thought we’d share the recipe with you!

Here’s what you’ll need:

2 eggs

2 Cups of finely shredded fresh carrots

1/4 Cup of chopped pecans

1 Cup of self rising flour

1/2 Cup of sugar

1 tsp. Cinnamon

1/4 Cup of applesauce

1/4 C of vegetable oil

Confectioner’s Sugar – optional

Preheat the oven to 375. Combine the dry ingredients (flour, sugar + cinnamon) in a mixing bowl. Mix applesauce, oil + eggs together. Add them to the dry ingredients, and stir together until they’re combined.

Mix in carrots + nuts.

Fill muffin cups in a muffin tin about 3/4 full. Bake for 15-20 minutes (depending on how your oven bakes) until the center has baked all the way (Test it with a toothpick.)

Tip: a food processor can help with the fresh prep work. I was hand shredding those carrots and then I realized how quickly it went with a Ninja. It’s super fast + easy peasy!

Put on a cooling rack, and enjoy!

Optional: sprinkle with a little confectioner’s sugar on top.

These are some great little homemade muffins, and perfect for a fresh breakfast or special little occasion! It was met with two thumbs up by our three tough critics.

…And it was a great way to sneak some carrots in. ;}

Yum. If you try this little treat, let us know! Enjoy!