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Breakfast muffins have become a beloved staple in many households, offering a convenient and delightful way to start the day. These quick and portable treats are not only perfect for busy mornings but also provide a canvas for creativity in the kitchen. Among the myriad of muffin recipes, Carrot Cake Breakfast Muffins stand out as a nutritious and delicious option that appeals to both young and old alike. Infused with the warm flavors of traditional carrot cake, these muffins bring a touch of indulgence to your morning routine without sacrificing health.

Carrot Cake Breakfast Muffins

Start your day with a delicious twist on breakfast! These Carrot Cake Breakfast Muffins combine the warm flavors of traditional carrot cake with nutritious ingredients like grated carrots and whole wheat flour. Packed with vitamins and fiber, they make for a satisfying and healthy morning treat. Perfect for busy mornings or leisurely brunches, you'll love how easy and versatile they are. Try them today! #BreakfastMuffins #CarrotCake #HealthyEating #HomemadeGoodness #NutritiousBaking
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Ingredients
  

2 cups grated carrots (about 3 medium carrots)

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar

1/4 cup granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 cup unsweetened applesauce

1/4 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/2 cup chopped walnuts (optional)

1/3 cup raisins or dried cranberries (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    In a large mixing bowl, combine the grated carrots, flours, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until well mixed.

      In another bowl, whisk together the applesauce, vegetable oil, eggs, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.

          Fold in the chopped walnuts and raisins or cranberries, if using.

            Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.

              Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins