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Carrot Pecan Breakfast Muffins potsandplanes.com
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5 from 1 vote

Carrot Pecan Breakfast Muffins

Course: Breakfast, snacks
Servings: 12 muffins
Author: Mary

Ingredients

  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 2 medium sized carrots peeled + shredded
  • 3/4 cup chopped pecans
  • 2 tbsp unsweetened apple sauce
  • a few more chopped pecans + some brown cane sugar for sprinkling on top

Instructions

  • Preheat oven to 350 F.
  • Grease a 12 muffin baking pan with butter, margarine or cooking spray.
  • To a mixer bowl add eggs, oil, and both sugars, plus the vanilla extract and mix for about 1 minute on medium speed.
  • To a separate medium bowl add flour, baking powder, baking soda, salt, cinnamon and allspice and mix together with a wire whisk .
  • Add this flour mixture to the mixer bowl and blend together on med-low speed, until combined.
  • Remove bowl from stand and fold in the carrots, pecans and apple sauce.
  • Spoon mixture evenly into prepared muffin pan, then sprinkle tops with a few chopped pecans and a bit of sugar.
  • Bake for about 23-25 minutes, or until toothpick inserted in centre of a muffin comes out clean.
    *I use a dark coated pan, so be mindful that baking time may change slightly if you use an aluminum one.
  • Cool pan on counter for about 10 minutes, then remove muffins from pan and transfer to a wire rack to cool a bit more, before digging in and enjoying.