Description
Moist, tender muffins packed with fresh carrots, warm cinnamon, and naturally sweetened with maple syrup. These Healthy Carrot Cake Muffins are a wholesome, delicious treat for any time of day — with or without frosting.
Ingredients
Scale
- 1 1/2 cups grated carrots
- 1 cup whole wheat flour
- 1/3 cup maple syrup
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
Instructions
- Preheat oven to 350°F and line or grease a 12-cup muffin tin.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and a pinch of salt.
- In another bowl, combine eggs, maple syrup, yogurt, olive oil, and vanilla extract.
- Gently fold dry ingredients into wet until just combined.
- Stir in grated carrots.
- Divide batter evenly among muffin cups.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack. Frost if desired.
Notes
- Use freshly grated carrots for maximum moisture.
- Don’t overmix the batter to keep muffins fluffy.
- Add raisins or nuts for extra texture.