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|Calories180Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Emily Morrison 10 months ago
the recipe was really easy. I baked for 20min in a greased tin without muffin liners and they all got very dark on the bottom and a little burnt on top. it came out a little drier than I expected so next time I would use more carrot.
Sue Choitz a year ago
Too much nutmeg will try it again with just cinnamon and maybe ginger
L H. 2 years ago
I just finished making them. Followed the recipe exactly except I swapped half of the nutmeg for more cinnamon. In general, I think they are good, nice flavour and moisture, not overly sweet and good texture. If you’re tempted to eat them right out of the oven I’d say wait until they cool, they taste much better at room temperature. I would make them again for sure but would add still more cinnamon and maybe omit the nutmeg altogether. I just prefer cinnamon 🙂
Sk 2 years ago
Delicious, moist and full of flavour! Follwed the recipe exactly! Will be my go to carrot muffin recipe now!
G.S. 2 years ago
Amazing. Family loves them and this recipe makes me feel like I know how to bake.
Kaya W. 3 years ago
These are super tasty! Like another reviewer I added shredded coconut flakes to mine. I guesstimated when adding the shredded carrots and wish I had added more. I also added extra oats. I like textured muffins. I also sprinkled some cinnamon sugar over the tops. :) will make again.
Beth D. 4 years ago
Very tasty....a sweet muffin with a lot of flavour. I added some shredded coconut which gave them a nice texture. I personally will be reducing the sugar a bit next time but still great either way.
Annaliese F. 4 years ago
This recipe is delicious! I used 2 cups instead of 2 1/2 cups of carrots and added a tiny bit of shredded coconut and more cinnamon. Instead of coarsely shredding the carrot, I finely shredded it. I think this turned out better than it would've with coarsely shredded carrot. I also made a cream cheese frosting (I know, unhealthy :), but it was so delicious). I can imagine this recipe would be quite good if you added some pineapple and raisins to make it more carrot-cake like. If you don't want muffins that are as packed-full of carrot, then use much less than is in the recipe and maybe substitute with finely chopped apple or another fruit. Hope this helps! From the kitchen of a 15-year-old baker-in-training :)