These easy carrot muffins are perfect for breakfast, snacks, or lunchboxes for little hands to grab! Packed with good stuff like whole grain flour, Greek yogurt, and lots of shredded carrots, you're sure to love these not-too-sweet carrot muffins.
2cupspeeled and grated carrots – I needed 2 1/2 large-ish carrots
⅓cupmelted coconut oil
½cupmaple syrup or brown sugar
2large eggs
1cupplain Greek yogurt
1teaspoonvanilla extract
Instructions
Heat oven 425℉. Grease a 12-cup muffin tin with coconut oil.
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg.
In a medium bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix just until combined. Fold in the carrots. Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a rack to cool. If you have leftover muffins, store them in an air-tight container at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.