Healthy, delicious, and kid friendly? These easy carrot muffins are all of the above and something even the pickiest kid will love.
Easy Carrot Muffins
Like I said in my zucchini muffin recipe, I have a very picky eater on my hands. With the exception of onions (?), Brady will only eat veggies if they’re hidden in something else.
She’s a fan of the sweets and will at least try anything labeled as a cake. Hands down this are Brady’s favorite muffin (cake) recipe and I have to agree, this is one the whole family will enjoy!
Ingredients
- Flour
- Sugar
- Brown sugar
- Baking soda
- Baking powder
- Salt
- Pumpkin pie spice
- Greek yogurt
- Vanilla extract
- Egg
- Carrots
How to make easy carrot muffins
Preheat oven to 375 degrees. Line your muffin pan with liners or lightly mist with cooking spray to prevent muffins from sticking.
Mix flour, sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl and set flour mixture aside. In a separate bowl, mix Greek yogurt (or coconut oil depending on what you have on hand), vanilla extract, and egg together with a fork or whisk.
Grate carrots or puree them. If you’re looking to hide them from picky eaters, pureeing them works best.
Create a well in the center of the dry ingredients and add the wet ingredients into the well. Stir until combined.
Fill muffin tin 3/4 full with batter. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow muffins to cool completely before removing from pan.
More muffin recipes
- Zucchini Muffins
- Banana Peanut Butter Muffins
- Fresh Peach Spice Muffins
- Cranberry Apple Muffins with Crumb Topping
More carrot recipes
- Carrot cupcakes with cream cheese frosting
- Gluten-free carrot cupcakes with coconut cream cheese frosting
Pin these easy carrot muffins so you can find them later!
Easy Carrot Muffins Recipe
Print the recipe card before so you’ll have these ready the next time you want to bake!
Easy Spiced Carrot Muffins
Ingredients
- 1 3/4 c. all purpose flour
- 1/2 c. sugar
- 1/2 c. brown sugar
- 2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice
- 3/4 c. plain or vanilla yogurt
- 1 tsp. vanilla extract
- 1 egg
- 1/4 c. milk
- 3/4 c. pureed carrots
Instructions
-
Preheat oven to 375 degrees.
-
Line your muffin tin with liners or lightly mist with cooking spray to prevent muffins from sticking.
-
Mix dry ingredients together in a large bowl and set aside.
-
In a separate bowl, mix remaining ingredients together with a fork or whisk.
-
Create a well in the center of the dry ingredients and add the wet ingredients into the well. Stir until combined.
-
Fill muffin tin 3/4 full with batter.
-
Bake at 350 degrees for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
-
Allow muffins to cool before removing from pan.
What’s your favorite easy muffin recipe?
Penelope
Monday 13th of June 2011
Ooh, just my kind of snack!
ohkeeka
Sunday 12th of June 2011
I love that there's yogurt in this--I'd totally have these for breakfast and not feel guilty about it. And I'd throw in raisins!
Amy
Saturday 11th of June 2011
Hmmm--- not sure how I feel about this. lol
Not a carrot person normally but the spice has me curious. I bet you can't even taste the "carrot" can ya??
NaughtyBaubles
Saturday 11th of June 2011
Definitely want to try this...I don't know what it is about onions by my little cousin enjoys eating them too, raw at that.
Nichol
Saturday 11th of June 2011
Yum we love carrot treats of any kind!