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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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 218 kcal
Author Morgan
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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
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Preheat oven to 350 and line a muffin tin with liners before spraying with nonstick spray.
-
Combine the carrots and the wet ingredients in a large bowl.
-
In a separate bowl, whisk together the dry ingredients before folding into the wet ingredients.
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Scoop into the muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
- 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.