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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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  • 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
  • 2 large eggs
  • 1 Cup raisins


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.