Carrot muffins

Carrot Muffins

carrot muffins

Carrot Muffins

Adina Elena Vladulescu Dt.P., RD
These carrot muffins have all the flavors of carrot cake that you love, but in muffin size. They are ultra-moist, not too sweet, with a hint of ginger and a perfectly fluffy texture. They are great for breakfast or snack time!
Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes
Type de plat Breakfast, Snack
Portions 12 muffins


  • 1 3/4 cups whole wheat flour
  • 1 1/2 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 cups peeled and finely grated carrots (about 2 large)
  • 1/2 cup roughly chopped walnuts
  • 1/3 cup canola oil
  • 3/4 cup maple syrup
  • 2 eggs
  • 1 cup Greek yogurt plain
  • 1 tsp vanilla extract


  • Preheat the oven to 425°F and place 12 muffins cups in your muffin tins.
  • In a large mixing bowl, combine the flour, baking powder, cinnamon, salt, ginger and nutmeg. Mix well.
  • In a medium mixing bowl, combine the oil and maple syrup and whisk together. Add the eggs and whisk thoroughly until fluffy. Then, add the yogurt and vanilla and mix again.
  • Add the carrots and the walnuts and mix with a spatula.
  • Gradually incorporate the dry ingredients with the spatula until combined.
  • Divide the batter evenly between the 12 muffin cups. Bake the muffins for 25 minutes, or until the muffins are golden on top and a toothpick comes out clean.
  • Transfer the muffins on a cooling rack to cool.
  • Enjoy!


If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. If they start to dry out, simply microwave them for about 15 seconds. You can also freeze leftover muffins for up to 3 months.

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