Craving the cozy flavors of carrot cake in a healthier, portable form?

These Carrot Cake Muffins are your answer. Made in just one bowl with wholesome ingredients like Greek yogurt, honey, and freshly grated carrots, they’re a delightful treat for breakfast, snack time, or even dessert.

Plus, they’re free from refined sugar and packed with natural goodness.

Why You’ll Love This Recipe

One-bowl simplicity – Minimal cleanup, maximum flavor

Naturally sweetened – Honey replaces refined sugar

Protein-packed – Thanks to Greek yogurt

Moist and flavorful – Fresh carrots and orange zest shine

Customizable – Add your favorite mix-ins or toppings

Perfect for any time – Breakfast, snack, or a light dessert

Ingredient Highlights

Greek yogurt – Adds moisture and protein

Honey – Natural sweetness without refined sugar

Fresh carrots – Provide texture, flavor, and nutrients

Orange juice & zest – Brighten the flavor profile

Raisins & walnuts – Classic carrot cake additions

All-purpose flour – Can be substituted with gluten-free blend

Baking powder & soda – Ensure a good rise

Cinnamon – Warm spice that complements the carrots

Pro Tips Before You Start

Shred your own carrots – Pre-shredded ones can be too dry

Use fresh orange juice and zest – For the best flavor

Don’t overmix the batter – To keep muffins tender

Bake immediately after mixing – To activate leavening agents properly

Customize mix-ins – Feel free to add nuts, dried fruits, or even chocolate chips

How to Make Carrot Cake Muffins

Step 1: Prepare the Wet Ingredients

In a large bowl, whisk together:

⅔ cup Greek yogurt

⅓ cup honey

2 large eggs

⅓ cup orange juice

1 tablespoon orange zest

Step 2: Add the Mix-Ins

Stir in:

2 cups freshly shredded carrots

⅓ cup raisins

½ cup chopped walnuts

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together:

1¾ cups all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon cinnamon

Step 4: Mix and Bake

Gently fold the dry ingredients into the wet mixture until just combined.

Divide the batter evenly into a muffin tin lined with paper liners.

Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.

Allow muffins to cool in the pan for 15 minutes before serving.

Serving Suggestions

Breakfast – Pair with a cup of coffee or tea

Snack – Enjoy with a dollop of Greek yogurt

Dessert – Top with a light cream cheese frosting

Brunch – Serve alongside fresh fruit and eggs

On-the-go – Perfect for packed lunches or picnics

Variations & Substitutions

Gluten-free – Use a 1:1 gluten-free flour blend

Nut-free – Omit walnuts or replace with seeds

Dairy-free – Substitute Greek yogurt with plant-based yogurt

Add-ins – Try shredded coconut, pineapple, or chocolate chips

Spices – Add nutmeg or ginger for extra warmth

Storage & Reheating Tips

Room temperature – Store in an airtight container for up to 2 days

Refrigerator – Keep for up to 5 days; reheat before serving

Freezer – Freeze for up to 3 months; thaw overnight or microwave briefly

Reheating – Warm in the oven at 300°F (150°C) for 5–10 minutes

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How can I make them dairy-free?

Use a plant-based yogurt alternative in place of Greek yogurt.

Can I add other fruits or nuts?

Absolutely! Feel free to mix in your favorite dried fruits or nuts.

How do I store leftover muffins?

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Can I freeze these muffins?

Yes, they freeze well for up to 3 months. Thaw overnight or reheat in the microwave.

What can I use instead of honey?

Maple syrup or agave nectar are good alternatives.

Can I make mini muffins with this recipe?

Yes, adjust the baking time to 10–12 minutes for mini muffins.

Final Thoughts

These Carrot Cake Muffins are a delightful blend of wholesome ingredients and comforting flavors.

Whether you’re looking for a healthier breakfast option or a sweet treat without the guilt, this recipe delivers.

Easy to make and even easier to enjoy, they’re sure to become a staple in your baking repertoire.