Carrot Morning Muffins
Start your day with a burst of wholesome flavor with these Carrot Morning Muffins—perfect for breakfast or a quick grab-and-go snack! Packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and a hint of natural sweetness from brown sugar, these moist muffins strike the ideal balance between healthy and satisfying. Made with Greek yogurt for a tender crumb and customizable with add-ins like raisins or chopped walnuts, they’re both nutritious and delicious. Easy to prepare in just 35 minutes, this recipe yields 12 muffins that are perfect for meal prep or sharing. Whether served warm or at room temperature, these delightful muffins are a guaranteed crowd-pleaser. Keywords: carrot morning muffins, healthy breakfast muffins, carrot muffins with walnuts, easy muffin recipes, spiced carrot muffins.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.33 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, grated
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a medium mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until well combined.
Gently fold the wet ingredients into the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
Fold in the grated carrots, raisins, and chopped nuts if using, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 408.7 g | 149% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 223.2 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 462 mg | 36% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2625 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
