Carrot Cake Muffins

Ingredients

• 1 cup milk
• 2 eggs
• 2 tablespoons applesauce, or more as needed
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup white sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup shredded carrots
• 6 tablespoons unsalted butter, melted and cooled

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.