My whole family loves these healthy Carrot Muffins made with Greek yogurt, applesauce, shredded carrots, banana, oats, and whole wheat flour.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 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 cook 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
Add sugar, butter to a mixing bowl and mix well to combine. Add yogurt, applesauce, eggs, pumpkin, carrots and banana and stir well.
In a separate mixing bowl stir together flour, salt, baking soda and cinnamon. Add to the wet mixture and stir, just until combined.
Bake at 375 degrees F for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe resealable 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 the eggs as described above and substitute vegan yogurt.
Gluten-Free Carrot Muffins: Substitute gluten-free flour.
Walnut Muffins: add 1/2 cup of chopped walnuts.
Raisin Carrot Muffins: add 1/2 cup of raisins or dried cranberries.
Calories: 151kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 312mg | Potassium: 192mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3730IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg