Description
Moist and fluffy carrot muffins made with grated carrots, warm spices, and a hint of vanilla. Perfect for breakfast or a healthy snack.
Ingredients
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- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 and 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs with brown sugar and granulated sugar until well combined.
- Add oil, yogurt, and vanilla extract to the wet mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in grated carrots, and if using, add chopped nuts and raisins.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute applesauce for yogurt for a dairy-free version.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- For extra texture, add shredded coconut or sunflower seeds.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg