Easy Carrot Muffins

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 177kcal

Author: Nicole Spiridakis

Ingredients

1 ¾ cups whole wheat pastry flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups peeled and grated carrots – I needed 2 ½ large-ish carrots
⅓ cup melted coconut oil
½ cup maple syrup or brown sugar
2 large eggs
1 cup plain Greek yogurt
1 teaspoon vanilla 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.

Nutrition