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Smoky Carrot Muffins

These muffins transform leftover roasted carrots into a tender, flavorful breakfast treat. The baking process enhances the smoky sweetness of the carrots, resulting in moist muffins with a warm spice aroma and a slightly crumbly texture. Perfect for sneaking vegetables into the morning and reducing kitchen waste.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: Homestyle
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup roasted carrots, mashed preferably caramelized and smoky
  • 1 1/2 cups all-purpose flour or whole wheat for a nuttier flavor
  • 1/2 cup brown sugar packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs beaten
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or raisins optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your muffin tin or line with paper liners, and gather all ingredients.
  2. In a large mixing bowl, mash the roasted carrots until smooth with a fork or potato masher. The mixture should be slightly chunky or smooth depending on your preference.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. This ensures the spices and leavening are well distributed.
  4. In another bowl, beat the eggs until frothy, then add the brown sugar, oil, and vanilla extract. Mix until the mixture is smooth and fragrant, about 1-2 minutes.
  5. Pour the wet mixture into the bowl with the mashed carrots. Gently fold together using a spatula or spoon until just combined—don’t overmix to keep the muffins tender.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until the batter is just combined with no streaks of flour remaining.
  7. If using, fold in the chopped walnuts or raisins for added texture and sweetness.
  8. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Tap the tin lightly on the counter to settle the batter and remove air bubbles.
  9. Bake in the preheated oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  10. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm.
  11. Serve the muffins warm or at room temperature. They are delicious on their own or with a smear of butter or honey.

Notes

For extra flavor, sprinkle a little cinnamon sugar on top before baking. These muffins are best eaten within 2 days but can be frozen for longer storage.