Cinnamon Carrot Muffins

carrot muffins

These carrot muffins are perfect for breakfast. They are light and fluffy, moist, and just-sweet-enough. The original recipe (I only have a newspaper clip and have no idea where it was published) calls for all-purpose flour and 3/4 cup sugar. I modified to use whole-wheat flour and 1/2 cup sugar. Still delicious!

Carrot Muffins
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast
Yield: 12 muffins
  • 1½ cups whole-wheat flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • ½ cup sugar
  • ⅓ cup light olive oil (not extra-virgin)
  • ⅓ cup plain low fat Greek yogurt
  • ¼ cup reduced-fat milk
  • 8oz finely shredded carrots (I use a pre-shredded bag of carrots, and pulse it in the food processor a few seconds)
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray with nonstick spray.
  2. In a large bowl whisk together the flour, baking powder, salt and cinnamon.
  3. In a medium bowl, whisk the eggs with the sugar. Add the oil, yogurt and milk, whisking until creamy. Mix in the carrots, using a spatula.
  4. Pour the liquid ingredients over the dry and mix gently with a spatula, just until combined.
  5. Spoon the batter into the prepared muffin cups. Bake 20-22 minutes, or until a toothpick inserted in center of one of the muffins comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack and cool 10 more minutes.
Nutrition Per Serving
Serving size: 1 muffin Calories: 164 Fat: 7 g Saturated fat: 1 g Carbohydrates: 22 g Sugar: 10 g Sodium: 138 mg Fiber: 2.5 g Protein: 4 g Cholesterol: 30 mg

Carrot Muffins

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