Cinnamon Carrot Muffins

Servings: 4 people
Cuisine: American
Course: Desserts
Time: 1 hour
Rate the Recipe:
Moist and delicious, the cinnamon carrot muffins are a healthy treat packed with nutrients. Enjoyed by kids and adults alike. Great as a snack or in tiffin boxes.


  • 1 cup grated carrots
  • 1 cup whole wheat flour
  • 1 cup powdered sugar
  • 2 eggs
  • 1/2 cup oil
  • 2 tsp cinnamon powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt


  • To begin, sift the whole wheat flour, baking powder, baking soda, and salt to incorporate air. Keep aside.
  • In a large bowl, whisk the eggs. Add in the powdered sugar gradually as you continue whisking the eggs.
  • Next, add in the oil and cinnamon powder. Mix.
  • Gently fold in the flour in batches so that it forms a smooth batter. Add in a bit of milk if required.
  • Finally, add in the grated carrots and mix.
  • In the meantime, preheat the oven at 180°C.
  • Grease the muffin molds and pour in the batter up to 3/4 levels. Tap once to remove air bubbles.
  • Bake at 180°C for 10-15 minutes. The baking time varies based on the oven and the size of the muffin moulds.
  • Check with a toothpick if the muffins are done. Move them to a rack. Allow them to cool completely before you de-mould.
  • The Cinnamon Carrot Muffins are ready to serve.

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Cinnamon Carrot Muffins