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..
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- 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)
- 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.
** You can sub this out with honey.
Looking for more Greek yogurt muffin recipes? Try one of these!
How’s your relationship with veggies at the moment? It’s complicated 😂
What was your favourite veggie as a kid? Erm… potatoes. Or corn. Probably potatoes.
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