Carrot Muffins

Carrot Muffins
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by Chef Stefania Trimboli-Wright

HP_colorlogoSometimes it takes a little sugar to get a kid to eat his vegetables. Carrots have a natural sweetness to them which makes it easy to sneak them into some Carrot Muffins. I like mixing the flours to produce a less grainy muffin. Of course, there are a few flour alternatives that could work as well. It’s about experimenting. With all these beautiful local carrots in the markets right now, I couldn’t help but to whip up a batch of these guys.


  • 3/4 cup organic whole wheat flour
  • 3/4 cup organic all purpose flour
  • 1/2 cup organic light brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 4 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 egg (there’s some at the farmer’s market!)
  • 1/4 cup milk
  • 1 1/2 cup grated carrots (try local!)


Preheat oven to 375. Measure out all ingredients.

Line muffin tins with paper liners.

In a mixing bowl, combine dry ingredients (flours, sugar, baking powder, baking soda, cinnamon, salt)

In a separate mixing bowl, mix wet ingredients (yogurt, milk, butter, extract, egg).

Add the dry ingredients to the wet ingredients and mix until a batter is formed. Fold in carrots until just mixed. Divide batter into muffins tins and bake 18-20 minutes or until a toothpick comes out clean.

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