Description
These best ever carrot muffins are moist, wholesome treats packed with carrots, whole wheat flour, and Greek yogurt for a protein-rich breakfast or snack. They bake up tender, lightly spiced, and freeze beautifully for busy mornings.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. In a bowl whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl beat eggs with Greek yogurt, honey or maple syrup, olive oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently stir in grated carrots until evenly distributed.
6. Spoon batter into the muffin tin filling each cup three quarters full.
7. Bake for 20 minutes or until a toothpick comes out clean.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Optionally wrap cooled muffins individually and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
- Cholesterol: 30
Keywords: best ever carrot muffins, healthy tasty muffins, muffins for breakfast, carrot muffins recipe, healthy breakfast muffins, homemade carrot muffins, protein muffins