A beautifully arranged shot of several golden brown Yogurt Carrot Cake Muffins, some unwrapped, on a minimalist white plate on marble countertops, with the wooden cutting board visible in the background. Natural morning light casts soft shadows. Fresh herbs are subtly visible in a small ceramic bowl behind the plate. The muffins look deliciously appealing, slightly craggy on top, with a few artful crumbs around.

Yogurt Carrot Cake Muffins: Healthy & Delicious Bake

ByMaya
Jump to Recipe
A close-up, slightly elevated shot of a single perfectly golden brown Yogurt Carrot Cake Muffin on a minimalist white plate, emphasizing its moist interior and visible specks of carrot. The marble countertop is visible, with soft natural morning light illuminating the delicious texture. A sprig of fresh mint or thyme is subtly blurred in the background, matching the kitchen's visual identity.

Yogurt Carrot Cake Muffins

Oh, friends, let me tell you about these Yogurt Carrot Cake Muffins – they are nothing short of a revelation! There’s a special kind of magic in transforming a beloved dessert into a wholesome, grab-and-go treat perfect for any moment. This particular recipe blossomed in my kitchen after a rather memorable (and disastrous!) attempt at a traditional layered carrot cake for a family brunch. I craved all that classic spice and tender crumb, but without the fuss and definitely with a little less guilt for a busy weekday breakfast.

Thank you for reading this post, don't forget to subscribe!

My quest was simple: capture that nostalgic flavor in an easy, appealing form. Enter yogurt, our secret weapon! It infuses these muffins with unbelievable moisture and tenderness, adding a delicate tang that beautifully cuts through the sweetness of grated carrots and the warmth of comforting spices. If you love discovering clever ways to make your favorite bakes a little healthier and more convenient, much like our popular mini banana muffins with no sugar, then you’re going to adore the simple genius of this recipe.

These aren’t just muffins; they’re a celebration of simple baking, designed to bring pure joy with every single bite – whether you’re savoring one with your morning coffee or tucking it into a lunchbox. Ready to whip up a batch of these deliciously appealing muffins yourself? You can find the complete, easy-to-follow instructions and ingredient list right here on our full Yogurt Carrot Cake Muffins recipe.

Yogurt Carrot Cake Muffins: Healthy & Delicious Bake
Pin
Print

Yogurt Carrot Cake Muffins: Healthy & Delicious Bake

Recipe by MayaCourse: SnacksCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Moist, tender, and spiced yogurt carrot cake muffins, a healthier twist on a classic dessert perfect for breakfast or snack time.

Ingredients

  • 1 ½ cups all-purpose flour

  • ½ cup whole wheat flour (or more all-purpose)

  • ½ cup granulated sugar

  • ¼ cup packed light brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • 2 large eggs

  • ½ cup plain Greek yogurt (full-fat or low-fat)

  • ¼ cup unsweetened applesauce

  • ¼ cup vegetable oil (or melted coconut oil)

  • 1 teaspoon vanilla extract

  • 2 cups grated carrots (about 3 medium carrots)

  • ½ cup chopped walnuts or pecans (optional)

  • ¼ cup raisins (optional)

Directions

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
  • In a separate medium bowl, whisk together eggs, Greek yogurt, applesauce, vegetable oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir with a spatula until *just* combined. Be careful not to overmix; a few lumps are fine.
  • Gently fold in the grated carrots, and optional walnuts/pecans and raisins, until evenly distributed.
  • Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  • Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

    • Moisture Magic: Don’t skimp on the Greek yogurt! It’s the key to these muffins’ incredibly tender crumb and keeps them moist for days. Full-fat yields the richest texture, but low-fat works wonderfully too.
    • Spice It Up: Feel free to adjust the spices to your liking. A tiny pinch of ground cloves or allspice can add an extra layer of warmth, especially if you like a bolder carrot cake flavor. Make it your own!
    • Prep Ahead Perfection: Grate your carrots a day or two in advance and store them in an airtight container in the fridge. This makes morning baking a breeze, letting you whip up a batch of these delicious muffins with minimal fuss.

Similar Posts