Carrot Cake Muffins
Carrot Cake Muffins are a bite size version of classic carrot cake and are a delicious way to sneak some veggies into breakfast or snack!
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Servings: 24 servings
Calories: 88kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup vanilla Greek yogurt
- 1/3 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tsp vanilla bean paste (or vanilla extract)
- 2 cups finely grated fresh carrots
Instructions
- Preheat oven to 350 degrees F and spray mini muffin tins with cooking spray or line with cupcake liners, and set aside. (You can make these standard-size as well, you will just need to increase the cook time by 3 – 5 minutes.)
- In a medium bowl, stir together the dry ingredients (flour, sugar, cinnamon, baking soda, baking powder and salt.)
- In a large bowl or stand mixer bowl, add the yogurt, brown sugar, eggs and vanilla and mix until well-combined. Add the grated carrots and mix well.
- Add the dry ingredients and mix on low until fully incorporated. Use a medium cookie scoop or tablespoon to fill muffin tins, about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes, then remove to a cooling rack to cool completely.
- Serve warm or room temp. Can be stored in an airtight container for 3-5 days.
Nutrition
Serving: 1muffin | Calories: 88kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 56mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1802IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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