Preheat your oven to 180°C / 350°F and line a muffin tin with paper liners or grease it well.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, aerated base for your muffins.
In a separate bowl, mash the roasted carrots with a fork or give them a quick pulse in a food processor until smooth. The caramelized edges and smoky aroma should be noticeable.
Add the honey, eggs, and oil to the mashed carrots. Whisk everything together until the mixture is smooth, fragrant, and slightly thickened—this helps the flavors meld and the batter to come together.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined—be careful not to overmix, as this keeps the muffins light and tender.
Spoon the batter evenly into the prepared muffin tins, filling each about 3/4 full. Give the tins a gentle tap on the counter to settle the batter and remove any air bubbles.
Bake the muffins in the preheated oven for 20–25 minutes. You'll know they're ready when they turn a lovely golden color, smell sweet and smoky, and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy them warm, appreciating the fragrant smoky sweetness.
Optionally, dust with powdered sugar or spread a bit of butter on warm muffins for extra indulgence. Serve and enjoy the moist, tender crumb with a hint of smoky sweetness.
