These moist and flavorful carrot muffins come together in just 25 minutes, making them perfect for busy mornings or afternoon snacks. Packed with vitamin A and fiber, each tender muffin delivers a nutritious boost while satisfying your sweet tooth at only 151 calories.
The recipe strikes an ideal balance between wholesome ingredients and indulgent taste, creating a breakfast treat you’ll feel good about serving to your family.
Wholesome Carrot Muffins Essentials
- Sweeteners: 1/3 cup each of brown and granulated sugar for perfect sweetness balance
- Dairy & Fats: 1/4 cup softened butter, 1/3 cup Greek yogurt for moisture
- Fresh Produce: 1 1/4 cups shredded carrots, 2 ripe bananas for natural sweetness
- Fruit Elements: 1/3 cup unsweetened applesauce, 1 cup pumpkin puree
- Dry Base: 2 cups flour (1:1 whole wheat & all-purpose), 1 cup rolled oats
- Binding Agents: 3 eggs, 1 teaspoon vanilla
- Seasoning Mix: 1 tsp salt, 2 tsp baking soda, 2 1/2 tsp cinnamon
Baking Instructions
- Prep Work: Preheat your oven to 375°F and prepare your muffin tins
- Wet Mixture: Combine sugars and butter until smooth, then blend in yogurt, applesauce, eggs, vanilla
- Fruit Addition: Mix in pumpkin, shredded carrots, and mashed bananas until well combined
- Dry Mixture: In separate bowl, whisk flour, oats, salt, baking soda, and cinnamon
- Combining: Gently fold dry ingredients into wet mixture until just combined
- Portioning: Distribute batter evenly into 18 muffin cups
- Baking Magic: Bake for 15-18 minutes until toothpick comes out clean
Variations & Substitutions
These muffins are super flexible! You can swap the Greek yogurt for sour cream or regular plain yogurt. If you want to make them dairy-free, use coconut oil instead of butter.
Don’t have pumpkin puree? Just add an extra banana or more applesauce. Feel free to add some fun mix-ins like chopped walnuts, raisins, or even chocolate chips – about 1/2 cup will do the trick!
Storage Tips
These moist muffins will stay fresh at room temperature for 2-3 days in an airtight container. For longer storage, pop them in the fridge for up to a week.
They freeze really well too! Just wrap them individually in plastic wrap and place them in a freezer bag – they’ll keep for up to 3 months. When you’re ready to enjoy, let them thaw overnight in the fridge or warm them up in the microwave for about 30 seconds.
Serving Suggestions
These muffins are amazing warm from the oven with a pat of butter that melts right in! They make a perfect grab-and-go breakfast with a cup of coffee or tea. For kids’ lunchboxes, cut them in half and add a little cream cheese spread.
Want to make them extra special? Drizzle some honey on top or serve them alongside fresh fruit for a lovely weekend brunch.
Carrot Muffins
Equipment
- Muffin tin
- Mixing bowls
Ingredients
Wet Ingredients
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup butter softened
- 1/3 cup plain Greek yogurt
- 1/3 cup unsweetened applesauce
- 3 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 1/4 cups shredded carrots about 2 large
- 2 ripe bananas
Dry Ingredients
- 1 cup rolled oats quick oats will also work
- 2 cups flour half whole wheat and half all-purpose
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 1/2 teaspoon cinnamon
Instructions
- Add sugar, butter to a mixing bowl and mix well to combine.
- Add yogurt, applesauce, eggs, vanilla, pumpkin, carrots and banana and stir well.
- In a separate mixing bowl stir together flour, oats, salt, baking soda and cinnamon.
- Add to the wet mixture and stir, just until combined.
- Divide batter among greased or lined muffin cups (should make about 18 muffins).
- Bake at 375 degrees F for 15-18 minutes or until a toothpick inserted in the center comes out clean.
