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Carrot Cake Muffins
Quick and easy to make, these carrot cake muffins are the perfect treat for Easter. Made with natural and healthy ingredients, they are perfectly moist.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 servings
Calories: 169 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- ⅔ cup Greek yogurt
- ⅓ cup honey
- 2 large eggs
- ⅓ cup orange juice
- 1 tablespoon orange zest
- 2 cups carrots shredded, about 3 carrots
- ⅓ cup raisins
- ½ cup chopped walnuts
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line a standard muffin pan with muffin papers.
- In a large bowl, whisk together yogurt and honey. Add eggs, orange juice, and orange zest, whisking until smooth.
- Stir in shredded carrots, raisins, and chopped walnuts.
- In a small bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Gently fold into the wet ingredients and mix until mostly incorporated – a few lumps are ok.
- Immediately scoop into prepared muffin tins. Bake for 20-25 minutes until a cake tester comes out clean or with just a couple small crumbs.
- Allow to cool in pan for at least 15 minutes before serving.
Cup of Yum
Notes
- Storage: The muffins are best if eaten the same day, but can be stored in an airtight container in the fridge overnight. Reheat in the oven before serving.
- Freezing: Freeze cooled muffins on a baking sheet before transferring to a freezer bag or container. They will keep for 3 months.
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
28mg
(9%)
Sodium
220mg
(9%)
Potassium
225mg
(6%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
3624IU
(72%)
Vitamin C
7mg
(8%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 220mg | 9% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3624IU | 72% |
| Vitamin C | 7mg | 8% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.