These carrot spice muffins are a great way to start your day! Carrots, ginger, cinnamon and the crunch of walnuts will leave you feeling satisfied and happy, knowing they were made with yogurt and not butter!

Carrot Spice Muffins

These carrot spice muffins are a great way to start your day! Carrots, ginger, cinnamon and the crunch of walnuts will leave you feeling satisfied and happy, knowing they were made with yogurt and not butter!

Ready In: 30 minutes

Level: Medium


Prep: 10 minutes

Cook: 20 minutes

Yields: 16 muffins

    Ingredients

  • 2 1/4 cunbleached all-purpose flour
  • 1/2 cgranulated sugar
  • 1/4 c light brown sugar, firmly packed
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp ground ginger
  • 3/4 tsp salt
  • 1/3 c diced walnuts
  • 2 large eggs
  • 3/4 c water
  • 1/3 c Stonyfield Organic Low Fat Smooth & Creamy Vanilla Yogurt
  • 1 c grated carrots

directions

Step 1

Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan or use paper muffin cups (but grease the inside of those too).

Step 2

In a medium-sized bowl, whisk together the dry ingredients and then add the nuts.

Step 3

In a small bowl, whisk together the eggs, water, and yogurt.

Step 4

Stir the wet ingredients into the dry ingredients.

Step 5

Add the grated carrots, and stir to combine.

Step 6

Fill the muffin cups until quite full.

Step 7

Bake the muffins for around 20 minutes, or until a toothpick inserted in the center of one comes out clean.

Step 8

Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.