Cinnamon Carrot Cake Muffins
Get ready to indulge in these moist and flavorful Carrot Muffins bursting with aromatic spices that will fill your kitchen with cozy warmth. These delightful treats feature a harmonious blend of sweet grated carrots, creamy Greek yogurt, and fragrant spices like cinnamon and ginger, all enveloped in a sumptuous whole wheat batter. Topped with a hint of turbinado sugar for a delightful crunch, these muffins are perfect for a quick breakfast on busy mornings or as an afternoon snack paired with your favorite cup of tea.
— Constant Cookbook
Ingredients
- 1/4 cup virgin coconut oil (extra virgin is the same as virgin)
- 2 large eggs
- 1 Green Giant® Veggie Blend-Ins™ carrot pouch
- 1 cup greek yogurt
- 2/3 cup granulated sugar
- 1 cup grated carrots
- 1 3/4 cup white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon turbinado sugar for sprinkling tops of muffins
Instructions
- Preheat oven to 350 degrees and line 16 cupcake cups from a cupcake pan with foil or paper liners (I used foil liners).
- Place eggs, pureed carrots or apple sauce, greek yogurt, sugar and grated carrots into a large mixing bowl. Heat coconut oil in the microwave to soften to liquid or near liquid and place into mixing bowl being careful not to allow the coconut to harden. Mix to combine.
- Add flour, cinnamon, ginger, salt, baking soda and baking powder, stirring to combine.
- Fill each liner 3/4 full with batter. Sprinkle tops with cinnamon and turbinado sugar if desired. Bake for 20-25 minutes or until toothpick comes clean from center. Remove and let cool. Serve warm or at room temperature.
Yield
16 Servings
Nutrition
- Calories: 134 kcal
- Carbohydrate Content: 21 g
- Protein Content: 4 g
- Fat Content: 4 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 21 mg
- Sodium Content: 171 mg
- Fiber Content: 2 g
- Sugar Content: 10 g
- Serving Size: 1 serving
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