Carrot Cake Muffins

These carrot cake muffins have the amazing flavors of cinnamon, nutmeg and ginger like traditional carrot cake with the addition of healthy ingredients and much less sugar!

Course Snack

Cuisine American

Keyword carrot cake muffins

Prep Time 10

Cook Time 16

Total Time 26

Servings muffins

Calories 263kcal

Ingredients

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

Instructions

Muffins

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!!

Frosting

Combine softened cream cheese, greek yogurt, and powdered sugar. Beat until smooth and use to frost muffins if desired.

Nutrition