Carrot Cake Muffins

4.94 from 45 votes

Quick and easy to make, these carrot cake muffins are the perfect treat for Easter. Made with natural and healthy ingredients, they are perfectly moist.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 169kcal

Author Yumna Jawad

Equipment

Ingredients

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.

Video

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.

Nutrition