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Healthy Carrot Muffins

Healthy Carrot Muffins are moist, gently spiced, and naturally sweet, perfect for an easy breakfast or snack.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Vegetarian
Keyword: healthy carrot muffins
Servings: 12 muffins
Author: Chelsea Lords
Cost: $6.53

Equipment

Ingredients

  • 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
US - Metric

Instructions

  • Preheat oven to 425°F. Generously grease a muffin tin with cooking spray. Do not use liners. Melt coconut oil and let it cool to room temp. Set out the Greek yogurt and eggs to come to room temp. Peel and grate carrots on the large holes of a box grater. It’s important all the wet ingredients are at the same temperature so the batter mixes smoothly.
  • Add honey, eggs, vanilla, and Greek yogurt to a large bowl. Briskly whisk until smooth and fully combined. While whisking constantly, slowly stream in the coconut oil. See note 1.
  • Add cinnamon, ginger, nutmeg, salt, baking soda, and baking powder. Whisk until well combined.
  • Add flour and switch to a wooden spoon. Stir gently a couple times, then add grated carrots. Mix just until no dry streaks remain. Do not overmix.
  • Divide batter evenly among 12 muffin cups. Divide brown sugar evenly among the tops of the muffins if using.
  • Bake for 14–15 minutes, or until tops are golden and a toothpick comes out clean or with a few moist crumbs.
  • Let muffins cool in the tin for 5–10 minutes, then gently remove and transfer to a cooling rack to finish cooling.

Video

Notes

Note 1: If the batter clumps, microwave it in 10-second bursts until it smooths out and mixes easily.
Storage: Store muffins covered at room temp for up to 2 days or in the fridge for up to 4 days. Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Cholesterol: 32mg | Sodium: 298mg | Potassium: 123mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3109IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg