Easy moist Carrot Muffins

Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix the wet ingredients: In a separate large bowl, beat the eggs and sugar together until smooth. Add the oil and vanilla extract, and mix until well combined.
Add the grated carrots: Stir the grated carrots into the wet ingredients. The carrots should be finely grated so they incorporate well into the batter.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter.
Optional add-ins: If you’re adding walnuts or raisins, fold them into the batter now.
Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
These Easy Moist Carrot Muffins are perfect for breakfast or as a snack! They’re soft, flavorful, and moist thanks to the oil and grated carrots. Enjoy!