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
  • 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

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.