Muffin or cupcake? These healthy carrot cake muffins are hard to spot because they are so delicious!
How to make carrot cake muffins
Here are some of my best tips for making muffins that are light, fluffy, but definitely moist.
Tip 1: Use ingredients at room temperature. When eggs, milk, and yogurt are at room temperature, they form a better emulsion that traps air and creates lighter, fluffier baked goods.
Tip 2: use oil instead of butter. Oil creates a more tender and moist muffin.
Tip 3: If you want nice large muffins, don’t be afraid of baking soda. Add a heaping teaspoon instead of a level 1.
Tip 4: don’t overmix your dough. We’ve all heard this before, but it really is the key to a fluffy, moist muffin. As soon as the flour disappears, step away from the spoon.
Can I Freeze Carrot Cake Muffins?
Yes! These muffins will freeze very well in an airtight container for up to 3 months. Just heat it up in the microwave for about 30 seconds if you want to eat one.
Tips for making moist carrot cake muffins
Oil makes a much moister crumb in a muffin – use it instead of butter! Be careful not to over-bake your muffin. A higher temperature and a lower baking time are usually sufficient. Don’t overmix! Once the flour is mixed in, step away from the bowl.
How To Make Carrot Cake Muffins Healthy?
We love using Greek yogurt in these muffins to give them more protein and calcium. We also use a lot of carrots!
1 3/4 Cup Flour1 TL baking powder1/2 TL Baking soda1 TL Salt-1 TL cinnamon1/2 TL ground ginger1/4 TL nutmeg2 cups grated carrots1/2 Cup melted coconut oil1/2 Cup Brown sugar2 big Eggs3/4 Cup plain Greek yogurt1 TL Vanilla extract
Greek yogurt frosting
4th Ounces cream cheese1/2 Cup plain Greek yogurt1/4 Cup powdered sugar
Preheat oven to 400 degrees Fahrenheit. Spray the muffin pan with cooking spray or line it with muffin baking cups.
In a large bowl, whisk together the flour, baking powder and baking powder, salt, cinnamon, ginger and nutmeg.
Add the grated carrots to the flour mixture and stir to coat well.
In a smaller bowl, add coconut oil, brown sugar, eggs, yogurt, and vanilla. Whisk together until well mixed.
Pour the wet mixture into the dry one and stir until everything is well mixed. Evenly scoop the mixture into your muffin pan. Should fill about 12 of the muffin cups.
Bake for 14-16 minutes or until the tips spring back when touched lightly.
Take out of the oven and place individual muffins on a cooling shelf. If desired, top with Greek yoghurt frosting. ENJOY!!
Combine softened cream cheese, Greek yogurt, and powdered sugar. Beat until smooth and use to frost muffins if desired.