Description

These Carrot Muffins bring together the delightful flavors of honey, Greek yogurt, and aromatic spices. Perfect for breakfast or a snack, they’re moist, flavorful, and incredibly easy to prepare. Whip up a batch and enjoy a wholesome treat that everyone will love!

Ingredients

Scale

Cooking spray
1/2 cup honey
2 large eggs at room temp
1-1/2 teaspoons vanilla extract
1 cup honey vanilla Greek yogurt at room temp
1/3 cup melted coconut oil at room temp
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1-3/4 cups flour
2 cups grated carrots peel & grate on large holes
3 tablespoons light brown sugar optional, for topping

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Instructions

Preheat the oven to 425°F and generously grease a muffin tin with cooking spray, avoiding liners.
Melt the coconut oil and allow it to cool to room temperature. Bring Greek yogurt and eggs to room temperature. Peel and grate the carrots using the large holes of a box grater.
In a large bowl, whisk together honey, eggs, vanilla extract, and Greek yogurt until smooth. Gradually stream in the cooled coconut oil while continuing to whisk.
Mix in ground cinnamon, ginger, nutmeg, salt, baking soda, and baking powder until fully combined.
Switch to a wooden spoon and gently stir in the flour. Add grated carrots and mix until there are no dry streaks left, being careful not to overmix.
Evenly divide the batter among the 12 muffin cups. If desired, sprinkle tops with brown sugar.
Bake for 14–15 minutes or until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
Allow muffins to cool in the tin for 5–10 minutes, then transfer to a cooling rack to cool completely.

Notes

Ensure all wet ingredients are at the same temperature for smooth batter.
If desired, add nuts or raisins for extra texture.
Store in an airtight container to keep muffins fresh.

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg