Step 1

Preheat oven to 350 degrees and life a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

Step 2

In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

Step 3

In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

Step 4

Stir dry ingredients into wet ingredients until completely incorporated.

Step 5

Fill muffin liners 2/3 full.

Step 6

Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Step 7

Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.