These ridiculously soft and tender carrot oatmeal Greek yogurt muffins are made with NO butter or oil! Naturally sweetened and bursting with flavour, they make for a healthy and delicious breakfast or snack.
Say hello to my new favourite way to get more veggies into my diet…
Kidding. Kind of.
I mean, I do love these carrot oatmeal Greek yogurt muffins, and they are made with a nice big heaping cup of carrots, but there’s no way I’m going to try and convince you that a muffin is a good source of veggies… especially when each one’s only rocking about 1.5 tablespoons of carrots 😂
I guess that’s still 1.5 tablespoons better than nothing, but let’s just call a spade a spade (or a muffin a muffin), and leave the veggie domination to the salads and veggies themselves…
Speaking of salads… I’ve been making it a point to eat more of them over the last week or so after realizing that I’ve kind of been slacking on the veggies lately.
Does that happen to you too? Your diet stays nice and colourful in the spring and summer, and then it gets less and less vibrant as the year goes on? Mmm hmm. I hear ya. It’s harder to get those cold raw veggies in when all your body wants is warm comfort food. But I’d be lying if I said I didn’t notice a huge difference in how I feel when I’m getting all those micronutrients in, so I’ve been making more of an effort to have big salads with my lunches, steamed/roasted veggies with my dinners, and carrots with my muffins…
… or carrots in my muffins, I guess.
And while we’ve already decided that muffins aren’t exactly a go-to source of veggies, that doesn’t mean they can’t be part of a healthy diet. A soft, flavourful, and delicious part…
Take these carrot oatmeal Greek yogurt muffins, for example… They’re made without any butter or oil, but stay soft and fluffy thanks to the magical moistening (I can’t believe I just wrote that) powers of yogurt. They also rely on natural sweeteners like maple syrup and coconut sugar to make them sweet, as well as oats for a little bit of added fiber. And texture.
Speaking of texture, you could also toss some raisins or nuts in there for a little extra kick, but I personally think they’re perfect just the way they are..
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Carrot Oatmeal Greek Yogurt Muffins
- Total Time: 40 mins
- Yield: 12 muffins 1x
Ingredients
- 1 1/4 cups (150 g) all-purpose flour*
- 1 cup (80 g) old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (115 g) plain Greek yogurt
- 1/4 cup (60 ml) maple syrup**
- 1/4 cup (50 g) coconut palm sugar
- 1/4 cup (60 ml) unsweetened almond milk
- 2 tsp vanilla extract
- 1 cup (110 g) grated carrot
- 1/2 cup (80 g) raisins (optional)
Instructions
- Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, almond milk, and vanilla. Mix until well combined before folding in the grated carrots.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Add raisins, if desired.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top.
- Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You can also use a mix of all-purpose and whole wheat OR sub with oat flour, but the texture will be slightly more dense and moist. ** You can sub this out with honey.
- Prep Time: 10 mins
- Cook Time: 30 mins
Looking for more Greek yogurt muffin recipes? Try one of these!
Blueberry Oat Greek Yogurt Muffins
Banana Oat Greek Yogurt Muffins
Apple Oat Greek Yogurt Muffins
Double Chocolate Greek Yogurt Muffins
Chocolate Cherry Greek Yogurt Muffins
Is the mixture meant to be reeeally dry when combined? Had almost no moisture at all when going into the tin. Not sure if I’ve done something wrong?
You have described everything so nicely that reallky helped me lots. I am eagerly waiting for more of such delicious recipes in coming days also.
I am probably the worlds worst baker and i made these because i had an overage of yogurt and tried to find ways to use it up. Let me tell you, these turned out absolutely wonderful. They look great, they smell amazing, they taste terrific. I am so proud right now, and happy… i’ll make these again and again. Believe me, if I can make it, and they turn out like this, it’ll be amazingly wonderful for a good baker
Hi, Do I have to remove the water from carrots?
I simply shredded them in my cuisinart and added them to the measuring cup. Turned out perfect.
Very disappointed with this recipe as the muffins are rubbery even though I was careful not to over mix. Perhaps if the ingredients are mixed differently it would make a difference, but I will not be making this one again.
These were excellent! I used regular milk, half oat flour and added some sunflower seeds and mini chocolate chips. My 3 year old loved them! They popped out so easily from the silicone muffin liners, but as others said the “mini muffin” batch I made with paper liners stuck. But still delicious!
Great idea! I’ll add some chocolate chips next time so my grand children will eat them too!
Hello Amanda,
Lovely recipe! My parents loved them. Used oat flour and as you mentioned dense and moist.
Thank you for this recipe!
Yol
Just pulled these out of the oven. They are amazing. I left out the sugar, because I am a diabetic. Taste wonderful!
I’m so glad you enjoyed them, Deb! Thank you so much for taking the time to leave a review.
Hi, can I use almond flour instead of APF? Will it still give a moist texture? Thanks. 🙂
Hmm I’m not entirely sure. It might change the texture of the muffins a little bit.
The muffins stuck to the liners. I had to throw all of my muffins away.
The texture of the muffins was very glue-y. The taste was quite bland for a Carrot muffin.
I was disappointed with this recipe and unfortunately wasted a lot of ingredients.
Super tasty. I didn’t have almond milk, so I used 1% milk and I used a ginger infused sugar in place of the coconut sugar. I also took your suggestion of adding in some nuts. Thanks for a great recipe!
Ginger infused sugar sounds amazing! I’m so glad you enjoyed them, Libby.
Just made these and they were great. I had to make a few substitutions as I didn’t have almond milk milk (used 1%); used1/4 dark brown sugar instead of coconut palm sugar and vanilla Greek yogurt as that’s what I had at the time.
They were not dry and made 7 large muffins.
Within a couple of hours they were gone! Vanished off the plate. Have requests for more.
I’m glad they were such a hit, Cynthia! Thanks for including your substitutions in case anyone else needs them.
I made these today and they came out very bland. Not sure what I did wrong. I substituted honey for the maple syrup
Delicious! I used AP flour, cows milk, regular sugar (and no maple syrup), a splash of orange juice, and added some cinnamon chips. They turned out just about perfect, but I had minor sticking to the muffin liner. I had sprayed them with olive oil, which usually works like a charm, but not this time! I’m guessing the low fat content in the muffin can be blamed. The crumb texture is perfect for a muffin – baking score! These would be absolutely delicious with a cream cheese frosting 🙂 Thanks for sharing!
So yammy muffins!! But they stuck on the paper liners.. What do you think i did wrong? The only alteration i did was using cow’s milk and regular sugar. If i solve this little problem my five stars are yours..
Made these today and really enjoyed them! Easy to put together! My 4 year old wouldn’t try them because there were carrots but the 9 month old loved them! Thanks!
Carrot Cake Oreos Are Going To Be The Next Flavor To Hit Stores http://www.dailyamericanbuzz.com/2019/01/carrot-cake-oreos-are-going-to-be-next.html
Fantastic — I subbed a mushy banana for the maple syrup, used all oat-flour, and since we didn’t have almond milk, used extra yogurt. They are supposed to be for easy-breakfast for the kid, but some may have fallen into my purse this morning. 🙂 Thanks!
Muffins look so good. Thanks for sharing this recipe
Such a great recipe. I am wondering if I can use regular milk instead of almond? Cannot wait to make them.
Made these today. They were delicious! Even my 2.5 yr old ate them. I used 100% white whole wheat flour (1 cup) and almond flour (1/4 cup).
I’m so glad you liked them, Christie! Thanks for taking the time to let me know 😀
This recipe looks amazing and healthy too. I love carrot muffins . Can you give the nutrition per muffin please. That would seal the deal as I’m
dieting but like a bit of sweetness sometimes.
I haven’t had a chance to go back and calculate the nutrition for all of my older recipes, but you can enter the ingredients into a calculator like this one to figure it out — https://recipes.sparkpeople.com/recipe-calculator.asp . I’ve made similar recipes before, though, and my guess would be that each muffin would fall somewhere between 120-140 calories.
those muffins look yummy,will try it out.
How many calories per muffin?
I just made these muffins this morning, I REALLY liked them… they were not too sweet and definitely original! The optional raisins gave a nice texture and taste. I’m glad I found this website and can’t wait to try more recipes!
can i substitute the almond milk for just regular milk?
I was searching online for ages before I stumbled upon this recipe and it’s exactly what I was after; a healthy carrot cake alternative that used Greek yoghurt!
I did substitute some ingredients. I used 100% whole wheat flour, about 5 pieces of chopped sugared ginger (instead of coconut palm sugar, soy milk, added half a cup of walnuts and added an additional carrot (bit too much carrot to be honest). They turned out delicious, very dense (which I don’t mind). The downsides of messing around with your recipe were that they were a tad wet when I turned them out of the muffin tin, and they also stuck to the muffin liners a little.
I really enjoyed adding the ginger though, I definitely recommend it for a delicious carroty, ginger hit!
Thanks so much for the recipe, Amanda! I’ll definitely try it again soon.
All I have to say is omg!!!!!!!!!!!! Wow, really! My hubby ate 2 for breakfast. I’ve already passed this along and I know 4 people so far that said they are making them this week. Thank you!
I’m so glad you enjoyed them, Emma! Thanks so much for sharing 😀
Hello from Québec, Canada…Just find your blog…and I love It…I think that i will often visit you .
good flavor and very moist! unfortunately because there is no fat in this recipe, mine stuck to the muffin liners so a good amount of each muffin was wasted 🙁 next time i’ll make it without the liners and grease the pan but i will make these again and again for sure! thanks!
I’m glad you enjoyed them, Katrina! Another option is to use parchment paper liners. I switched to those and never have issues with fat-free muffins sticking.
These muffins were amazing! I love that you use weighted measurements. I was able to just throw the carrots in the blendtec with the rest of the liquid ingredients, along with 1/2 banana & 1/2 apple (my toddler has been munching on fruits and leaving them around the house!).
If I were making these only for me I would add nuts & raisins, but since they were for the littles I omitted both. Still amazingly delish!
I used 100% whole wheat flour & homemade plain Greek yogurt.
I’m pretty sure if I were to make cream cheese frosting for these I could pass this off as another fabulous carrot cake recipe!
I especially love the addition of oats.
Thanks!
I’m so glad you liked them, Farah, and I love that you tossed in the banana and apple! Nuts and raisins also sound great, and now you’ve got me craving some cream cheese frosting 😛
These are really tasty! I didn’t miss the oil at all! I used gf and oat flour and the texture is great.
I’m so glad you liked them, Dorothy! And thanks for letting me know that GF flour works in them as well 🙂
This is really looking great. I am sure you must be a great chef. Thanks for this recipe.
Oh my gosh — These are absolutely delicious! I made them with honey instead of the maple syrup and added just a bit of unsweetened applesauce and they came out too perfect. I think these are going to be a summer regular for breakfast! Thanks a ton 🙂