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  • Writer's pictureOlivia Noceda

carrot cake muffins

a healthier carrot cake muffin that’s cozy, a lil bit sweet, and wildly delicious. enjoy for breakfast, snack or dessert!


1.5c flour

1.5tsp baking powder

1/2tsp baking soda

1.5tsp cinnamon

1/2tsp pumpkin pie spice

1/2tsp salt

2 cups carrots, shredded

1c greek yogurt (i used 5%)

1tsp vanilla

2 eggs

1/2c maple syrup

1/3c avo oil or coconut oil (melted + cooled)

handful of walnuts, chopped


preheat oven to 425. in a large bowl add dry ingredients to a bowl and mix with a whisk. slowly fold in carrots until incorporated. in another bowl, mix together wet ingredients. add the wet into the dry and mix until just incorporated. fold in walnuts!

spoon batter into 12 muffin cups evenly until you’re out of batter. bake for 15-18 minutes or until browned on top.

to make the maple glaze, add 2c powdered sugar + 3tbs milk of choice + 2tbs maple syrup to a bowl and mix until you reach your desired consistency!

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