Maintenant en lecture: Carrot Muffins
muffins aux carottes et érable

Carrot Muffins

Simple and delicious recipe for carrot muffins, perfect for the lunch box.

Makes 12 muffins.



  • 2 t. grated carrots (equivalent to about 4 regular carrots)
  • 2 t. flour of your choice (I use half and half all-purpose + whole wheat)
  • ½ t. ofFrançois Lambert maple sugar (if you like it sweeter, put 1 t.)
  • 1 cup quick cooking rolled oats (oatmeal)
  • ¼ to ½ t. chocolate chips (I put caramel, Gaël loves it), it can also be cranberries, raisins or nuts (but forbidden in elementary school)
  • 1 C. baking powder
  • 1 C. baking soda
  • ½ tsp. mixed spices (i.e. 4 spices, Jamaican spices, I use Garam Massala)
  • ¼ tsp salt
  • ½ t. vegetable oil (sunflower, peanut, sweet olive) or softened butter
  • ½ t. juice or milk (today I had pineapple and banana juice)
  • 2 eggs
  • 1 C. vanilla extract



  • Preheat the oven to 350 F. Line 12 muffin cups with paper cases or oil the moulds..
  • In a large bowl, combine all the dry ingredients. Add grated carrots. (I grate my carrots in a food processor to make it faster, but a cheese grater and a little elbow grease does the job).
  • In another bowl, whisk together the oil, juice, eggs and vanilla. Add everything to the dry ingredients and mix gently with a spatula until the mixture is slightly moist. Divide the mixture into the muffin tins.
  • Bake in the middle of the oven for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Let cool, unmold, then let cool on a wire rack.

Enjoy your lunch!

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Les meilleurs, vraiment !!!


Merci pour la belle recette. Miam. Je me déliches les babines.

William St-Pierre

Je voudrais savoir si je oeux remplacer. Les carottes par des pommes râpées


Merci pour la recette,c est très gentil
Bonne journée

Marianne Marcil

Merci beaucoup, j’adore avec noix de Grenoble et canneberges

Danielle Martel

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