The best way to disguise your veggies as cake! These carrot muffins even use whole-wheat flour so they’re extra good for you and they make the perfect side or snack for Yom Tov or any day.

These carrot muffins are a must this time of year! Not only do they make a great sweet side dish with perfect fall flavors, they’re a great snack for the long afternoons or to take to shul for the kids to nosh on. These are a little bit better for you with the whole-wheat flour and the kids don’t know the difference! Win-win!

When I make these, I always use a real muffin pan. You really can’t compare how they come out in a real tin versus a disposable. The textue is just so much better!

Looking for a gluten-free carrot muffin! Try this version — they have no gluten, but you would never know it!

Sweet and Cinnamony Carrot Muffins

The best way to disguise your veggies as cake! These carrot muffins even use whole-wheat flour so they're extra good for you and they make the perfect side or snack for Yom Tov or any day.

Print Recipe

Ingredients

1 lb baby carrots
4 eggs
1 cup sugar
1 tsp Union Spice Blends Apple Crisp,* or 1 tsp cinnamon
2 tsp vanilla extract
1 cup oil
2 cups whole-wheat flour
1 tsp baking soda
1 tsp baking powder
Chopped nuts or chocolate chips (optional)

Instructions

Preheat oven to 350°F.
Place carrots in the food processor fitted with the S-blade and blend until pureed.
Add remaining ingredients (besides nuts/chocolate chips) to the food processor bowl and pulse a few times until everything is mixed. Stir in nuts or chocolate chips, if using.
Pour into muffin tins about three-fourths full. Bake for 20 minutes.