Carrot Muffins

Carrot Muffins
Staff Writer
Carrot Muffins
Chobani
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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12
Servings
286
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  all-purpose flour
  • ½  Cup  lightly packed dark brown sugar
  • 2½  Teaspoons  baking powder
  • 2  Teaspoons  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
  • 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.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
50g
38%
Protein
10g
22%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
70mg
7%
Choline, total
14mg
3%
Fiber, total dietary
2g
8%
Folate, total
95µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Niacin
3mg
21%
Phosphorus, P
138mg
20%
Selenium, Se
20µg
36%
Sodium, Na
174mg
12%
Water
24g
1%
Zinc, Zn
1mg
13%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.