Description
Delicious and moist carrot cake muffins made with Greek yogurt, perfect for breakfast or a snack.
Ingredients
- All-purpose flour: 2 cups (240g)
- Grated carrots: 1 ½ cups (about 3 medium carrots)
- Greek yogurt: 1 cup (240g)
- Sugar: ¾ cup (150g)
- Baking powder: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Eggs: 2 large
- Walnuts: ½ cup, chopped (optional)
- Vanilla extract: 1 teaspoon
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by lining it with paper liners or greasing it.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and sugar.
- In another bowl, beat the eggs and then add the Greek yogurt and vanilla extract, mixing until smooth.
- Gently fold in the grated carrots and chopped walnuts (if using) into the wet mixture.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overmix the batter to keep muffins light and fluffy.
- Experiment with spices like nutmeg or ginger for added flavor.
- Store leftovers in an airtight container for up to three days at room temperature or a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Carrot Cake Muffins, Greek Yogurt, Healthy Muffins, Breakfast Muffins