Carrot and Honey Muffins
These Carrot and Honey Muffins are moist, flavorful, and packed with wholesome ingredients. Perfect for breakfast or a nutritious snack!
Equipment
- Muffin Tin
- Mixing Bowls
- Grater
- Whisk
- Spoon or ice cream scoop
- Cooling rack
Ingredients
Dry Ingredients
- 1 3/4 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
Wet Ingredients
- 2 eggs
- 1/2 cup honey
- 1/4 cup olive oil
- 1 tablespoon vanilla extract
- 1 cup plain Greek yogurt
Other
- 2 cups carrots freshly grated
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin with oil or line it with muffin liners.
Mixing Ingredients
- In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, and ground ginger.
- In another bowl, beat together the eggs, honey, olive oil, vanilla extract, and Greek yogurt until smooth and creamy.
- Peel and finely grate the carrots.
- Pour the wet mixture into the bowl with the dry ingredients and gently fold until just combined. Do not overmix.
- Fold in the grated carrots until evenly distributed.
Baking
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove muffins from oven and cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Measure flour carefully using a scale to avoid dry muffins.
- Do not overmix the batter to keep muffins light and fluffy.
- Grease muffin tin well or use liners to prevent sticking.
- Substitute ingredients to cater to dietary preferences like gluten-free or vegan options.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.