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Carrot Cake Muffins

Honey-Sweetened Carrot Muffins: A Healthy and Delicious Treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast, Dessert
Servings 12

Ingredients
  

  • 1/3 cup (77 g) coconut oil
  • 1/2 cup (175 ml) honey
  • 2 eggs
  • 1 cup (125 g) plain yogurt
  • 1 tsp vanilla extract
  • 1 3/4 cups (210 g) whole wheat flour (you can use all-purpose flour)
  • 1 1/2 tsp tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground all-spice (or nutmeg)
  • 1 tsp ground cinnamon
  • 2 cups grated carrots

Instructions
 

  • Preheat your oven to 170 degrees Celsius and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the coconut oil, honey, eggs, yogurt, and vanilla extract.
  • Then add the flour, baking powder, cinnamon, baking soda, salt, ginger, and all-spice.
  • Fold in the grated carrots, stirring until just combined.
  • You can choose to add 1/2 cup of raisins, or walnuts or both.
  • Divide the batter evenly among the prepared muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

Video

Notes

  • Store the baked muffins in an air-tight container at room temperature for 4 days.
  • You can freeze the muffins wrapped tightly in cling film for up to three months.
Keyword birthday cake recipe, breakfast muffins, carrot muffins, coconut oil, gluten-free, healthy muffins, honey muffins, natural sweeteners, ramadan snack, whole wheat apple muffins