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.
