Carrot Muffins
Carrot Muffins
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful Carrot Muffins. Make a double batch and freeze some for easy weekday breakfast.
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Servings
12
servings
Ingredients
- 2 cup all-purpose flour
- ½ cup lightly packed dark brown sugar
- 2½ teaspoon baking powder
- 2 teaspoon apple pie spice
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cup plain greek yogurt, such as chobani
- 1 cup grated carrots
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup raisins
Directions
- Preheat the oven to 375 degrees F. Mix together the flour, sugar, baking powder, apple pie spice, baking soda, and salt.
- In a food processor, pulse the yogurt, carrots, oil, vanilla, and eggs. Mix the wet ingredients into the flour mixture, then stir in the raisins.
- Divide the batter among a greased or paper-cup-lined 12-cup muffin tin. Bake until golden-brown, 25 to 28 minutes.