Muffin or cupcake? These healthy Carrot Cake Muffins are hard to tell the difference 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 room temperature ingredients. When eggs, milk, and yogurt are room temp, they form a better emulsion, which traps air and creates lighter, fluffier baked goods.
Tip #2: Use oil rather than butter. Oil produces a more tender and moist muffin.
Tip #3: If you want beautiful tall muffins, don’t be afraid of baking powder. Add a heaping teaspoon instead of a level one.
Tip #4: Don’t overmix your batter. We have all heard this before, but is truly 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 freeze really well for up to 3 months in an airtight container. Just reheat in the microwave for about 30 seconds when you want to eat one.
Tips for Making Moist Carrot Cake Muffins
- Oil makes a much more moist crumb in a muffin – use it instead of butter!
- Make sure not to overbake your muffin. A higher temperature and lower baking time usually do the trick.
- Don’t overmix! As soon as the flour is mixed in, step away from the bowl.
How to Make Carrot Cake Muffins Healthy?
There are a lot of muffin recipes out there that use lots of sugar and fat to make them taste delicious. These are some ways I have made a traditional carrot cake into a healthy muffin version:
- Greek Yogurt – helps add moisture, protein, and vitamins.
- Coconut Oil – adds moisture to the muffin with less needed than if using butter
- Carrots – my recipe packs in this healthy veggie!
- Less sugar – muffins aren’t intended to be a cupcake and still taste delicious with a lot less added sugar. I tried both honey and brown sugar in this recipe and my kids and I all agree that honey is the winner in the taste department.
Carrot Cake Muffins
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 2 cups grated carrots
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 large eggs
- 3/4 cup plain Greek yogurt
- 1 tsp vanilla extract
Greek Yogurt Frosting
- 4 ounces cream cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup powdered sugar
- Preheat oven to 400° Fahrenheit. Spray muffin tin with cooking spray or line with muffin baking cups.
- In a large bowl, whisk together the flour, baking powder and baking soda, salt, cinnamon, ginger, nutmeg.
- Add the grated carrots to the flour mixture and stir to coat well.
- In a smaller bowl, add the coconut oil, honey, eggs, yogurt, and vanilla. Whisk together until well combined.
- Pour the wet mixture into the dry and stir just until combined. Scoop the mixture evenly into your muffin tin. Should fill about 12 of the muffin cups.
- Bake for 14-16 minutes or until the tops spring back when lightly touched.
- Remove from oven and place individual muffins on a cooling rack. Top with Greek yogurt frosting if desired. ENJOY!!
- Combine softened cream cheese, greek yogurt, and powdered sugar. Beat until smooth and use to frost muffins if desired.