Carrot Muffins
These wholesome Carrot Muffins are a delightful treat made with nourishing ingredients like Greek yogurt, applesauce, shredded carrots, ripe bananas, oats, and a blend of whole wheat and all-purpose flour. Perfectly moist and flavorful, they can be enjoyed without any guilt!
Ingredients
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup softened butter
- 1/3 cup plain Greek yogurt
- 1/3 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 1/4 cups finely shredded carrots approximately 2 large carrots
- 2 ripe bananas mashed
- 1 cup rolled oats or quick oats, if preferred
- 2 cups flour equal parts whole wheat and all-purpose recommended
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 1/2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl, combine the brown sugar, granulated sugar, and softened butter. Mix until well incorporated. Add the Greek yogurt, applesauce, eggs, vanilla extract, pumpkin puree, shredded carrots, and mashed bananas, stirring thoroughly to combine.
- In a separate bowl, whisk together the flour, oats, salt, baking soda, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Distribute the batter evenly among greased or paper-lined muffin tins, filling each cup about two-thirds full. The recipe yields approximately 18 muffins.
- Bake in a preheated oven at 375°F (190°C) for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Freezing Instructions: Allow muffins to cool completely before transferring them to a freezer-safe bag. Store in the freezer for up to three months. To serve, let muffins thaw at room temperature, or heat a frozen muffin in the microwave for approximately 20 seconds.
Mini Muffins: Adjust the baking time to 10–14 minutes.
Egg-Free Alternative: Replace the eggs with a mixture of 3 tablespoons of flaxseed and ½ cup plus 1 tablespoon of water.
Vegan Option: Substitute the eggs with the flaxseed mixture above and use plant-based yogurt.
Gluten-Free Variation: Swap the regular flour for a gluten-free alternative.
Carrot Walnut Muffins: Add ½ cup of chopped walnuts to the batter before dividing it into the muffin cups.
Raisin Carrot Muffins: Mix in ½ cup of raisins or dried cranberries during the final step of batter preparation.
Carrot Zucchini Muffins: Incorporate ½ cup of grated zucchini, ensuring excess moisture is removed before mixing it into the batter.
Apple Carrot Muffins: Fold in ½ cup of diced apples when combining the wet ingredients.
Mini Muffins: Adjust the baking time to 10–14 minutes.
Egg-Free Alternative: Replace the eggs with a mixture of 3 tablespoons of flaxseed and ½ cup plus 1 tablespoon of water.
Vegan Option: Substitute the eggs with the flaxseed mixture above and use plant-based yogurt.
Gluten-Free Variation: Swap the regular flour for a gluten-free alternative.
Carrot Walnut Muffins: Add ½ cup of chopped walnuts to the batter before dividing it into the muffin cups.
Raisin Carrot Muffins: Mix in ½ cup of raisins or dried cranberries during the final step of batter preparation.
Carrot Zucchini Muffins: Incorporate ½ cup of grated zucchini, ensuring excess moisture is removed before mixing it into the batter.
Apple Carrot Muffins: Fold in ½ cup of diced apples when combining the wet ingredients.