Carrot Cake Muffins

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My Carrot Cake Muffins Are So Good!

These carrot cake muffins are my way of enjoying carrot cake for breakfast. It has the same flavor and moist texture as a classic carrot cake, but I use Greek yogurt for a boost of protein in the muffins, and it’s sweetened with honey instead of refined sugar.

Happy Cooking!
– Yumna

Carrot Cake Muffin Ingredients

• Carrots: I recommend using freshly shredded carrots and not pre-grated carrots for the best texture and flavor.
• Greek yogurt: I like to use full-fat Greek yogurt, but you can go with low-fat or replace it with applesauce or a mashed banana. You can also swap it with butter or vegetable oil at a 1:1 ratio.
• Honey: Use raw natural honey if you can. Maple syrup also works.
• Eggs: I always use large eggs for baking. You can also make this using a flax egg.
• Orange juice and zest: It’s best to use fresh juice and zest if possible. If you need tips on how to properly zest citrus, check out my guide here.
• Raisins and walnuts: I use these classic carrot cake mix-ins, but you can add another type of dried fruit or nut, or leave them out altogether. For more flavor, toast the walnuts nuts first.
• Flour: This carrot muffin recipe uses all-purpose flour (any brand works). You can also substitute in a 1:1 gluten-free flour mix if you have intolerances.
• Baking powder and soda: I prefer aluminium-free baking powder since regular baking powder can add bitterness.
• Salt and cinnamon: I use just salt and cinnamon, but feel free to change things up! Try adding ¼ teaspoon of other warm spices, too, like nutmeg powder, ground ginger, or allspice.

Popular Additions

• Add chopped pineapple: Stir ¼ to ⅓ cup chopped pineapple into the batter. If you’re using canned pineapple, be sure to drain it first.
• Give the muffins a tropical twist: Add ¼ to ½ cup shredded unsweetened coconut to the batter or just sprinkle some on top of each muffin before baking.
• Make it more decadent: Add ¼ cup chocolate chips of any kind. To prevent the chips from sinking to the bottom, toss them in some flour or cocoa powder first.
• Frost them: Top fully-cooled muffins with a cream cheese or buttercream frosting if serving as a dessert or brunch treat.

How to Make Carrot Cake Muffins

Recipe Tips

1. Don’t use pre-shredded carrots. The packaged shredded carrots that normally come in a plastic bag are great for salads and stir-fry. However they can be too thick for this carrot cake muffin recipe. For best texture and moisture, shred the carrots on your own.
2. Do not allow the mixture to sit after the dry ingredients have been added. The baking soda will begin to react immediately and you want that reaction happening in the oven.
3. Skip the raisins if you prefer. They are optional, but the carrot cake muffins are definitely better with them. If you are not using raisins, increase the amount of honey to ½ cup to get the right balance of sweetness.
4. Don’t overmix the batter when you add the flour. Overmixing can cause the gluten to develop and your muffins will be chewy instead of light and fluffy. Gently fold in the flour until no dry is left—it’s fine if there are still lumps in the batter.

More Muffin Recipes:

• Double Chocolate Chip Muffins
• Banana Walnut Muffins
• Chai Spiced Vegan Muffins
• Banana Chocolate Chip Muffins
• Healthy Banana Nut Muffins
• Blueberry Banana Muffins
• Zucchini Bread Muffins
• Peanut Butter Banana Muffins
• Pumpkin Banana Muffins

If you try this Carrot Cake Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Carrot Cake Muffin Recipe

These one-bowl carrot cake muffins are made with Greek yogurt and no refined sugar they take about 30 minutes to make from start to finish!

4.9 from 45 votes

Author Yumna Jawad

Servings 12 servings

Course Breakfast, Dessert, Snack

Calories 169

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

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Ingredients

  

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• ▢ ⅔ cup Greek yogurt
• ▢ ⅓ cup honey
• ▢ 2 large eggs
• ▢ ⅓ cup orange juice
• ▢ 1 tablespoon orange zest
• ▢ 2 cups carrots shredded, about 3 carrots
• ▢ ⅓ cup raisins
• ▢ ½ cup chopped walnuts
• ▢ 1 ¾ cups all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon cinnamon

Instructions

• Preheat oven to 350°F. Line a standard muffin pan with muffin papers.
• In a large bowl, whisk together yogurt and honey. Add eggs, orange juice, and orange zest, whisking until smooth.
• Stir in shredded carrots, raisins, and chopped walnuts.
• In a small bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Gently fold into the wet ingredients and mix until mostly incorporated – a few lumps are ok.
• Immediately scoop into prepared muffin tins. Bake for 20-25 minutes until a cake tester comes out clean or with just a couple small crumbs.
• Allow to cool in pan for at least 15 minutes before serving.

Equipment

• Cupcake and Muffin Pan/Tin
• Mixing Bowl Set
• Box Grater

Notes

Storage: The muffins are best if eaten the same day, but can be stored in an airtight container in the fridge overnight. Reheat in the oven before serving.

Freezing: Freeze cooled muffins on a baking sheet before transferring to a freezer bag or container. They will keep for 3 months in an airtight bar or container.

Nutrition

Serving: 1muffin, Calories: 169kcal, Carbohydrates: 29g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 220mg, Potassium: 225mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3624IU, Vitamin C: 7mg, Calcium: 49mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian

Cuisine American

Course: Breakfast, Dessert, Snack