delicious carrot muffins

So, as it turns out…I do have a recipe for you today! Carrot cake is one of my favorite sweets, and I’ve been craving it lately. I decided to go with a little bit healthier option instead of a slab of cake, and made these delicious carrot muffins. 
I had never made anything like this before, so I found a recipe online and changed it up a bit to make it my own. You can find the original recipe here from
Carrot Muffins

  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cups brown sugar
  • 4 eggs
  • 1 cup low-fat vanilla yogurt
  • 1 cup raisins
  • 2 cups shredded carrot
  • 1/2 cup sweetened shredded coconut
Shredding that much carrot was a little bit of a workout! 🙂
  1. Preheat oven to 350 degrees. Grease foil muffin tins in muffin pan. (If using paper cups, no need to grease!)
  2. Combine flour, baking soda, baking powder, salt, and cinnamon into a bowl. Mix thoroughly.
  3. In a separate bowl, combine eggs, yogurt, and brown sugar. Mix thoroughly.
  4. Add wet ingredients to dry ingredients, and stir until just moistened. Fold in carrot, raisins, and coconut.
  5. Bake for 20 minutes, or until a toothpick comes out clean.
I didn’t make any kind of frosting for these, although I think it would make a great addition…for dessert, not breakfast.
Some of the muffins had more raisins than others…maybe I can add in some extra next time. But they were still super delicious!

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