Go Back

Moist Yogurt Carrot Cake Muffins

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main 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
  • 1 pinch salt
  • ¼ cup chopped walnuts or raisins Optional

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix grated carrots, yogurt, and egg until combined.
  3. Add flour, honey, baking powder, cinnamon, and salt. Stir until just combined.
  4. Fold in nuts or raisins if using.
  5. Spoon batter evenly into a greased or lined mini muffin tin.
Baking
  1. Bake for 18–20 minutes or until a toothpick comes out clean.
  2. 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.