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!
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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
I just made these yesterday! They are really yummy. Thanks!
Can you just use regular sugar ?
Instead of the coconut sugar? That should be fine! Use brown sugar if you can since it adds a little more flavour and moisture.
Hey Amanda! I have been creeping your website for a bit now and have made 2 of your muffin recipes so far: Banana Greek Yogurt/ Apple Cinnamon & the Chocolate Zucchini and I have to say that each one is better then the next! I am not really a fan (nor a huge believer) in some of these ‘hype’ recipes that profess flavor & texture while using basic, wholesome ingredients, b/c normally they just come out tasting like garbage or falling apart. BUT! You have totally changed my mind b/c these recipes are THE BEST! All of your ingredients are things I already have in my pantry/fridge and I love the simple instructions. But, how you managed to create these delicious treats is truly genius! I already have some of my friends making your treats and I plan on making these carrot muffins & some of your cookies tomorrow! Keep the sweet-times coming! So happy I stumbled upon your website 🙂
Alexis!!! You seriously just put the BIGGEST smile on my face. Thank you so much for taking the time to write such a lovely and thoughtful comment! I appreciate it so much 🙂
I want to eat that whole thing right now, these look so good!
This totally counts as a vegetable.
And now I’m legit craving potatoes.
Come over for dinner tonight. After a weekend away, roasted potatoes are on the menu tonight.
Baked goods are definitely one of the best ways to eat veggies! At least, one of the best ways to eat carrots 🙂
These look amazing! I love yogurt muffins.
Carrot cake is one of my absolute FAVORITE types of cake. Make it into a muffin with OATMEAL!? I’m done. YUM.
Yum! These look awesome! I agree with you–its harder to eat veggies in the winter! I think my favorite veggie as a kid was probably corn–i unfortunately didnt eat enough veggies as a child. Luckily ive cleaned up my act as an adult haha!
You and me both! I was so, SO picky as a kid — I wouldn’t even eat that many fruits! But I still turned out alright. I think 😆
Yogurt really does have some magical moistening powers, haha! 😉
These carrot muffins look so fluffy and perfectly moist (I said it again). I’d totally count them as a serving of veggies!
I NEED THESE. I’m pretty good on the veggie front (boys on the other hand, eh), but I need more muffins in my life. My favorite vegetable as a kid was probably romaine lettuce— the one you could taste the least, haha!
I’m enjoying roasted veggies right now. They are tasty when it’s cold. I’ve been adding shredded carrots to my banana bread bowls and it adds a sweet taste and texture I like. I think the veggie I liked the most as a kid was peas. They were fun to eat 🙂
Yum, these look delicious! Carrots have always been my favorite vegetable, so carrot anything is a win in my book. 🙂
I’ve never really considered how many carrots are in each individual muffin. Even so, if you eat a few, you’ll get quite a lot of veggie goodness. These muffins are so cute, and I love all of your oat-Greek yogurt muffins. Every recipe I’ve tried has been wholesome, moist, and delicious.
“if you eat a few, you’ll get quite a lot of veggie goodness.” <-- now that's the best reasoning I've heard in a while! 😀 And thank you so much, Elaine! I'm so glad you tried them and liked them!
If Kinder chocolate claim to contain “the extra serving of dairy” <- 😀 your muffins definitely count as a serving of vegetables. Mmmh.
I don't want to sound better than thou but I've actually been eating vegetables like it’s my job these past months. No force, just honest cravings. Call me crazy when I tell you my current go-to breakfast contains Brussels sprouts.
Now brussels sprouts for breakfast is definitely impressive. I think I could pull it off… but I’d probably drown them in maple syrup 😆
I’ve been loving veggies and hummus lately! Definitely burnt out on the salad end, but smother some bell peppers in hummus and you’ve got my attention! Love the muffins.
Yes 1.5 tablespoons isn’t that much, but eating veggies is still eating veggies! I am trying to incorporate vegetable ingredients into my baking for their natural sweetness and it always makes me happy that those carrots, or zucchini or beets substituted flour or sugar so at the end of the day that’s 1.5 tablespoons less of a unhealthy ingredient! Definitely saving this for later! They look so yummy!
these look so good! I haven’t bought carrots in a while because snacking on them raw hurts my stomach but I do love roasting them and should try the muffins with them too! As a kid, I was the worst – veggies for me were peas and carrots, corn and ketchup!
Hahah! I totally forgot about ketchup! I hated tomatoes ’till I was in my late teens, but ketchup I’d eat by the cupful.
i’m thinking you can make broccoli cheese muffins next?? that’s dinner. haha. Kidding. kinda. BUt oh how l love these. gorgeous too!
Carrot cake anything=favorite way to eat carrots 😀 I’ve been doing ok in the veggie department but NOT good in the salad department. …so I should also make an effort to make them more frequently. Thanks for the reminder, and these muffins look delish (as do all your muffin recipes!)
I’m wondering if my daughter and husband will eat these! At the moment my daughter will only eat fried potatoes AKA French fries. She’s turning 3 this month. Her first food was half a sautéed Brussels sprout that she stole off my plate while I was breastfeeding her, so I have hope. I’m trying to sneak veggies (and/or beans) into things she eats, but right now the list of what she’ll eat is small and changing day to day!
Aww that’s tough. Does she like soups? Or smoothies? It’s pretty easy to sneak some veggies into smoothies if you blend them up with fruit. You could steam some carrots and blend them up with bananas – I bet she’d love it!
I haven’t thought about carrot cake in a minute but now that it’s spring that should change… I have some sad carrots in my fridge that need used up… I’m going to have to make these!
Me and veggies broke up. Like really….since I am still unemployed, I am all over the place and my cooking mojo left a few months ago to the universe or some other planet. I call it a great day when I had 3 baby tomatoes and a carrot. Maybe I should start baking with it too! But I am too lazy for baking. Clearly it’s time for me to find a job 🙂
I used to not like carrot cake or muffins, now I love them! Plus it’s such a great way to eat more veggies and use up leftover carrots. I have a bag in my fridge right now begging for this recipe.
I was actually never crazy about carrot cake either, but I’ve definitely been warming up to them the older I get. Same with raisins. Used to hate them, and now I snack on them all the time “lol:
You sure are right – when March rolls around, I have a hard time sticking to salads – sauteed salads is another thing though – but I’d rather eat my carrots in muffin form – you mention there’s only 1.5 tblspns of carrots in each of these and I think that’s more than the amount of shredded carrots I put on my salads! 🙂
I Need these in my life please.
Carrot cake is one of my favorite dessert, so I definitely should try this muffins. I need eat more veggies too. But we have huge lack of cheap vegetables in Russia. Frozen broccoli, here we go😂
I just made carrot muffins last week. Carrot cake everything is my favorite. P.S. I’m loving the dark photos lately lady!
Thanks Megan! I’ve actually always been drawn to them, but I couldn’t find any dark backdrops that I love. I made it a point to kind of redo my style at the beginning of the year and I’m loving it!
These look awesome! I bet they’re are healthier AND tastier than the new carrot muffins McDonald’s is rolling out 😂
I’m always a veggie lover, but I definitely cook them more/eat fewer raw veggies in the winter months!
Im not even kidding you right now – carrots are like my CRAVING with baking at the moment. In fact, I have carrot cake cookies in the works, simply because 1. you cant go wrong with cookies and 2. I’m craving the flavors of carrot cake!
And you’d better believe there’s going to be icing involved 😉
My favorite veggie has always been artichokes! YUMMMMM
I think you’re the first person I know who’s ever picked that as their fave!
Yes I’m a fan of carrot muffins as my post today would suggest! I actually pretty much only like carrots when they’re in muffins! These look amazing and as usual I can’t get over your photos 🙂
Uff this post couldn’t be more timely- I was just thinking how much I was NOT feeling veggies for dinner. Looks like tonight is a night for Brinner a.k.a. comfort food! Carrot cake is one of my favourites so I am all over this recipe- bookmarking and making soon! I was not into veggies at all growing up, unless of course they were covered in cheese and/or puff pastry ;)! However carrots were one of the few that I could tolerate. Clearly I am making up for lost time these days ha!
I’m definitely onboard with getting an extra serving of veggies in my diet if they come in the form of these muffins. I have a hard time eating raw veggies in the winter; all I want are roasted veggies.
Oh Amanda these muffins look so good! Have a great day:)
Oh I hear ya, girl! I can eat roasted veggies (potatoes and squash especially) by the pound, but it’s the fresh stuff that’s harder to get in!
I like baking with Greek Yogurt because I feel like it makes the muffins and bread moist. Thanks for sharing Amanda! I’ve actually been good about eating my vegetables lately which is shocking for me LOL.