Healthy Carrot Cake Yogurt Muffins
These Healthy Carrot Cake Yogurt Muffins are moist, warmly spiced, and packed with freshly grated carrots and creamy Greek yogurt. They are naturally sweetened with honey or maple syrup and made with wholesome whole wheat flour for a breakfast or snack you can feel good about. Easy to make in under 35 minutes and perfect for meal prep throughout the week.
Equipment
- 12-cup muffin tin
- Box grater
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Wire cooling rack
Ingredients
- 1.5 cups whole wheat flour spooned and leveled
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 2 large eggs room temperature
- 0.75 cup plain Greek yogurt full-fat or low-fat, room temperature
- 0.33 cup honey or maple syrup
- 0.25 cup coconut oil melted and slightly cooled
- 1 tsp vanilla extract
- 2 cups freshly grated carrots excess moisture squeezed out, about 3 medium carrots
- 0.5 cup chopped walnuts or raisins optional
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease generously with cooking spray.
- Using a fine box grater, grate the carrots. Transfer them to a clean kitchen towel and gently squeeze to remove excess moisture. Set aside.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, melted coconut oil, honey (or maple syrup), and vanilla extract until smooth and fully combined.
- In a medium bowl, whisk together the whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Do not overmix. Fold in the grated carrots and any optional add-ins like walnuts or raisins.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown and spring back lightly when pressed.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
Always squeeze excess moisture from freshly grated carrots to prevent a dense, wet batter. Bring eggs and yogurt to room temperature before mixing for the best rise and texture. Do not overmix once the dry and wet ingredients are combined. For vegan carrot muffins, substitute flax eggs and a non-dairy yogurt. Store at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze individually wrapped for up to 3 months.