Tender, perfectly sweet and lightly spiced, these carrot muffins are the ultimate healthy breakfast or snack! Made with whole-wheat flour, carrots, olive oil, Greek yogurt and honey, these muffins are wholesome through-and-through!
- 2 cups whole-wheat flour (8.5oz.; 240g)
- 2 tablespoons cornstarch or arrowroot starch (18g)
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Heaping ¼ teaspoon nutmeg
- 1 cup plain whole-milk Greek yogurt* (233g)
- ⅓ cup extra-virgin olive oil, or melted coconut oil (80g)
- ½ cup honey (180g)
- 2 large eggs (100g)
- 2 teaspoons pure vanilla extract (8g)
- 2 cups shredded carrots (178g)*
- ¼ cup chopped pecans, optional
- 1 tablespoon demerara sugar (sugar in the raw), optional
Whisk together flour, cornstarch, ginger, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl, set aside.
Whisk together yogurt, oil, honey, eggs, and vanilla in a large bowl until smooth. Add flour mixture to yogurt mixture and using a rubber spatula, mix until mostly incorporated but some pockets of flour remain. Gently fold shredded carrots into batter.
Divide batter (it will be thick) between prepared muffin cups, about ⅓ cup per muffin cup. Combine pecans and demerara sugar and sprinkle evenly over cups of batter.
Bake muffins 5 minutes at 425°F (218°C) then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. (Total bake time is about 21–23 minutes.)
Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.
Store cooled muffins at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.
Reheat muffins in the microwave for 10–15 seconds or reheat in a 300-degree oven for 5 minutes.
Carrots: You’ll need about ¾ lb. of carrots to get 2 cups shredded.
*Greek yogurt: I recommend whole-milk Greek yogurt, but you can use any fat content you prefer, just be sure to use Greek yogurt. Sour cream can also be substituted.
Bake by internal temp: checking internal temperature is a great way to determine whether or not the muffins are ready. Insert the probe of an instant-read thermometer into the center of a muffin, if it temps 206–210ºF they are ready to be pulled out of the oven!
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 127mg
- Fat: 7.5g
- Saturated Fat: 1.5g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 33mg
Keywords: healthy carrot muffins, carrot muffins, healthy muffins