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a tall image of healthy carrot muffins with the muffin torn open to show the fluffy inside with more muffins in the background

Easy Carrot Muffins

Get a tricky vegetable into your picky eater with these easy carrot muffins. The whole family will love these sweet, moist, veggie packed muffins

Course Breakfast, Dessert, Snack
Cuisine American, Baked Goods, Kid friendly
Keyword carrot muffin, hidden veggies, muffin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 218 kcal
Author Morgan


  • 2 cups grated carrots
  • 1/2 cup olive oil
  • ½ cup honey
  • 2 eggs
  • 1-5 oz container of Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 ¾ cups  whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  1. Preheat oven to 350 and line a muffin tin with liners before spraying with nonstick spray.
  2. Combine the carrots and the wet ingredients in a large bowl.
  3. In a separate bowl, whisk together the dry ingredients before folding into the wet ingredients.
  4. Scoop into the muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.

Recipe Notes

  • To make scooping the muffins easier, use a spring loaded ice cream scoop!
  • 2 cups was about 4 medium-large carrots for me.
  • Instead of grating, break carrots into large chunks and pulse in a food processor (or use the grating attachment) until fine.
  • Another option is buying bagged grated carrots.
Nutrition Facts
Easy Carrot Muffins
Amount Per Serving (1 g)
Calories 218 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1.7g11%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 7.3g
Cholesterol 103mg34%
Sodium 31mg1%
Potassium 112mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 12.6g14%
Protein 3.6g7%
Vitamin A 6750IU135%
Vitamin C 1.7mg2%
Calcium 20mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.