4.8 from 45 votes
Carrot Muffins
These healthy Carrot Muffins are made with Greek yogurt, applesauce, shredded carrots, bananas, oats, and whole wheat flour. They are delicious and can be enjoyed guilt free!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 18
Calories: 151 kcal
Course:
Side Dish , Snacks
Cuisine:
American
Ingredients
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- ¼ cup butter , softened
- 1/3 cup plain greek yogurt
- 1/3 cup unsweetened applesauce
- 3 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 1/4 cups shredded carrots (about 2 large)
- 2 ripe bananas
- 1 cup rolled oats (quick oats will also work)
- 2 cups flour (I use half whole wheat and half all-purpose)
- 1 tsp salt
- 2 tsp baking soda
- 2 ½ tsp cinnamon
Instructions
- Add sugar, butter to a mixing bowl and mix well to combine. Add yogurt, applesauce, eggs, vanilla, pumpkin, carrots and banana and stir well.
- In a separate mixing bowl stir together flour, oats, salt, baking soda and cinnamon. Add to the wet mixture and stir, just until combined. Divide batter among greased or lined muffin cups (should make about 18 muffins).
- Bake at 375 degrees F for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cup of Yum
Notes
- Freezing Instructions: Allow oatmeal carrot muffins to cool completely then place in a freezer safe bag and store them in the freezer for up to 3 months. To thaw, remove them from the freezer and allow them to come to room temperature. You can also microwave one frozen muffin for about 20 seconds.
- Mini Muffins: Bake for 10-14 minutes.
- Egg Allergy: Mix 3 tablespoons of flaxseed with ½ cup plus 1 tablespoon of water. Use in place of the 3 eggs called for.
- Vegan Carrot Muffins: Replace eggs with flax mixture above, and use vegan yogurt.
- Gluten-Free Carrot Muffins: Substitute gluten-free flour.
- Carrot Walnut Muffins: Add 1/2 cup of chopped walnuts, stirred in at the end..
- Raisin Carrot Muffins: Add 1/2 cup of raisins or dried cranberries, stirred in at the end.
- Carrot Zucchini Muffins: Add 1/2 cup grated zucchini (squeeze excress moisture out before adding to the batter in step 1).
- Apple Carrot Muffins: Add 1/2 cup diced apples to the batter in step 1.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
34mg
(11%)
Sodium
312mg
(13%)
Potassium
192mg
(5%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
3730IU
(75%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 312mg | 13% |
| Potassium | 192mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 3730IU | 75% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.