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Carrot Muffins

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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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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
  • 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.

Nutritional Facts
Servings12
Calories Per Serving271
Total Fat12g18%
Sugar18gN/A
Saturated2g10%
Cholesterol35mg12%
Protein6g12%
Carbs37g12%
Vitamin A90µg10%
Vitamin C0.9mg1.5%
Vitamin D0.2µgN/A
Vitamin E2mg9%
Vitamin K8µg10%
Calcium117mg12%
Fiber1g5%
Folate (food)12µgN/A
Folate equivalent (total)67µg17%
Folic acid32µgN/A
Iron2mg9%
Magnesium12mg3%
Monounsaturated6gN/A
Niacin (B3)1mg7%
Phosphorus150mg21%
Polyunsaturated3gN/A
Potassium168mg5%
Riboflavin (B2)0.2mg9.5%
Sodium187mg8%
Sugars, added9gN/A
Thiamin (B1)0.2mg12.4%
Zinc0.3mg2.1%