Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
⅓ cup light brown sugar, packed
2 large eggs
⅓ cup neutral oil (like avocado or sunflower)
¾ cup plain full-fat Greek yogurt
1 ½ cups finely grated carrots (about 2 medium)
1 tsp pure vanilla extract
(Optional add-ins: ¼ cup chopped walnuts, raisins, or shredded coconut)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat eggs, brown sugar, oil, yogurt, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined.
Fold in the grated carrots (and optional add-ins if using). Do not overmix.
Spoon the batter evenly into muffin cups, filling about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use freshly grated carrots for the best texture — avoid pre-shredded.
These muffins freeze beautifully — store in an airtight container for up to 2 months.
Try substituting half the flour with whole wheat or oat flour for a fiber boost.
Want extra moisture? Add 2 tbsp of crushed pineapple (drained) to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 7g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg