Healthy Carrot Muffins
Easy & moist Healthy Carrot Muffins made with whole wheat flour, carrots and maple syrup. These delicious muffins are great for a quick breakfast or snack!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 cup Oil (I used avocado oil)
- 1/2 cup Maple syrup
- 1 Egg (large)
- 1 teaspoon Vanilla extract
- 1 cup Carrot ( grated, packed)
- 1/4 cup Yogurt (plain or greek yogurt)
- 1/2 cup Chocolate chips
Instructions
- 1
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
- 2
Mix all dry ingredients in a bowl - Whole wheat flour, baking powder, baking soda, salt and cinnamon.
- 3
In another bowl, whisk together oil, maple syrup, egg, vanilla and grated carrots. Add yogurt & whisk again.
- 4
Add the dry ingredients into the wet ingredients bowl. Mix till they are just combined. Do not overmix.
- 5
Gently fold in the chocolate chips. Save some chocolate chips to top once you fill the muffin liners in the next step.
- 6
Spoon the batter evenly into each liner. Top with the saved chocolate chips.
- 7
Bake for 15-18 minutes at 350F or until a toothpick inserted in the center comes out clean.
- 8
Let the muffins cool completely on a wire rack and enjoy!