Moist and flavorful carrot cake muffins made with fresh carrots, warm spices, and a tender crumb—perfect for a healthy breakfast or snack.

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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs with brown sugar, granulated sugar, oil, applesauce, and vanilla until well combined.
Stir in the grated carrots, and fold in the dry ingredients until just combined.
Gently fold in walnuts and pineapple if using.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

You can substitute whole wheat flour for half the all-purpose flour for added fiber.
Add raisins or shredded coconut for extra texture and flavor.
Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.