Carrot Muffins
We love these healthy carrots muffins made with simple, wholesome ingredients like Greek yogurt, oats, banana, and shredded carrots. They're perfect for meal prep, kid-approved, and ready in under 30 minutes.
Servings: 18
Calories: 151kcal
Cost: 5
Recipe Link
Equipment
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 extract
- 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 teaspoon kosher salt
- 2 teaspoon baking soda
- 2 ½ teaspoon 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.1/3 cup brown sugar, 1/3 cup granulated sugar, ¼ cup butter, 1/3 cup plain Greek yogurt, 1/3 cup unsweetened applesauce, 3 eggs, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 1 1/4 cups shredded carrots, 2 ripe bananas
- 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).1 cup rolled oats, 2 cups flour, 1 teaspoon kosher salt, 2 teaspoon baking soda, 2 ½ teaspoon cinnamon
- Bake at 375 degrees F for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Video
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
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
