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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