Carrot Cake Muffins
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.
Servings: 12 servings
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
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
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