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Yogurt Carrot Cake Muffins

Yogurt Carrot Cake Muffins: Moist & Healthy for Your Mornings

Yogurt Carrot Cake Muffins are a delightful, healthy breakfast option, combining the sweetness of carrots and yogurt for a tasty start to your day.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup White Whole-Wheat Flour Substitute with whole wheat flour for extra fiber.
  • 1 teaspoon Baking Powder Make sure it’s fresh for optimal leavening.
  • 1 teaspoon Baking Soda Essential for a balanced taste.
  • 1 teaspoon Cinnamon Can be switched with nutmeg for a unique spice profile.
  • 1 cup Mashed Bananas Applesauce can be used as a substitute.
  • 1/3 cup Maple Syrup Honey or agave syrup can be good alternatives.
  • 1 large Egg Replace with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
  • 1/2 cup Unsweetened Applesauce Can be swapped with additional bananas.
  • 1 cup Shredded Carrots Zucchini is another great substitute.
  • 1 cup Vanilla Greek Yogurt Plain Greek yogurt with vanilla essence works well too.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • 1/4 cup scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin tin with muffin liners.
  2. In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, and cinnamon until well combined.
  3. In a separate bowl, mix the mashed bananas, maple syrup, egg, vanilla extract, unsweetened applesauce, shredded carrots, and vanilla Greek yogurt until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fill each muffin liner about two-thirds full with the batter using a 1/4 cup scoop.
  6. Bake in the preheated oven for about 20 minutes or until the tops are golden and a toothpick inserted comes out clean.
  7. Let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the frosting by blending reduced-fat cream cheese with vanilla Greek yogurt until smooth and sweeten to taste.
  9. Frost the cooled muffins and sprinkle with chopped walnuts if desired.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2500IUVitamin C: 3mgCalcium: 80mgIron: 0.8mg

Notes

Avoid overmixing the batter to prevent dense muffins. Store muffins in an airtight container for freshness.

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