healthy Moist Yogurt Carrot Cake Muffins for a Healthier Treat
A healthy twist on classic carrot cake! These moist yogurt carrot cake muffins are light, naturally sweetened, and perfect for breakfast, snack time, or guilt-free dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 muffins
- Category: Snack / Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
• 1 cup grated carrots
• ½ cup Greek yogurt (plain or vanilla)
• ½ cup all-purpose flour (or whole wheat)
• 1 egg
• 1 tbsp honey (or maple syrup)
• ½ tsp baking powder
• ½ tsp cinnamon
• Pinch of salt
• Optional: ¼ cup chopped walnuts or raisins
Instructions
• Preheat oven to 350°F (175°C).
• In a bowl, mix grated carrots, yogurt, and egg until combined.
• Add flour, honey, baking powder, cinnamon, and salt. Stir until just combined.
• Fold in nuts or raisins if using.
• Spoon batter evenly into a greased or lined mini muffin tin.
• Bake for 18–20 minutes or until a toothpick comes out clean.
• Let cool before serving. Enjoy warm or store in an airtight container.
Notes
You can substitute honey with date syrup or stevia for a sugar-free version.
These muffins freeze well.
For a richer texture, add 1 tbsp olive oil or coconut oil to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: ~90 kcal
- Sugar: 3g
- Sodium: 80mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 25mg