Cinnamon Carrot Cake Muffins

 

Sharing my favorite cinnamon muffin recipe today! These touch of cinnamon and carrot cake infused muffins are a healthier choice for the family.

Cinnamon muffin recipe

Cinnamon Muffin Recipe

So excited to share my Cinnamon Carrot Cake Muffins with you today! I used pureed carrots for my muffins. You can also substitute apple sauce for the pureed carrots. Such a simple and healthier muffin perfect for after school snacking.

Try my Chocolate Zucchini Muffins too! Follow Picky Palate on Instagram for daily recipe inspiration.

prep

Grab your favorite mixing bowl and start adding your wet ingredients along with granulated sugar.

How To Make Cinnamon Muffin Recipe

  1. Preheat oven to 350 degrees F. and line 16 cupcake cups from a cupcake pan with foil or paper liners (I used foil liners).
  2. Place eggs, pureed carrots or apple sauce, greek yogurt, sugar and grated carrots into a large mixing bowl. Heat coconut oil in the microwave to soften to liquid or near liquid and place into mixing bowl being careful not to allow the coconut to harden. Mix to combine. Add flour, cinnamon, ginger, salt, baking soda and baking powder, stirring to combine.
  3. Fill each liner 3/4 full with batter. Sprinkle tops with cinnamon and turbinado sugar if desired. Bake for 20-25 minutes or until toothpick comes clean from center. Remove and let cool. Serve warm or at room temperature.

cinnamon muffin recipe

Add your pureed carrots or apple sauce then add your dry ingredients next!

carrot cake muffin

Ground cinnamon and ginger for just the right spices.

carrot cake muffin

Perfect! Ready for a good mix.

Cinnamon muffin recipe

I like to use a medium sized cookie scoop to fill the cupcake liners. A spoon works fine too.

cinnamon muffin recipe

Fill em’ up, about 3/4 full.

cinnamon muffin recipe

I sprinkled the tops with cinnamon and turbinado sugar.

Bake for 20-25 minutes until a toothpick comes clean from the center. Let cool and enjoy!

cinnamon muffin recipe

Cinnamon Carrot Cake Muffins

Cinnamon Carrot Cake Muffins

Course: Breakfast
Cuisine: American
Prep Time 10 mins
Cook Time 25 mins
Servings: 16
Calories: 134kcal
Author: Jenny
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Ingredients

  • 1/4 cup raw virgin coconut oil extra virgin is the same as virgin
  • 2 large eggs
  • 1 cup pureed carrot apple sauce consistency
  • 1 cup plain greek yogurt
  • 2/3 cup granulated sugar
  • 1 cup grated carrots
  • 1 3/4 cup white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon turbinado sugar for sprinkling tops of muffins

Instructions

  • Preheat oven to 350 degrees and line 16 cupcake cups from a cupcake pan with foil or paper liners (I used foil liners).
  • Place eggs, pureed carrots or apple sauce, greek yogurt, sugar and grated carrots into a large mixing bowl. Heat coconut oil in the microwave to soften to liquid or near liquid and place into mixing bowl being careful not to allow the coconut to harden. Mix to combine. Add flour, cinnamon, ginger, salt, baking soda and baking powder, stirring to combine.
  • Fill each liner 3/4 full with batter. Sprinkle tops with cinnamon and turbinado sugar if desired. Bake for 20-25 minutes or until toothpick comes clean from center. Remove and let cool. Serve warm or at room temperature.

Nutrition

Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 171mg | Potassium: 115mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4187IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
Keywords: best muffin recipes, breakfast muffin recipes, breakfast muffins recipe, carrot cake muffins, cinnamon muffin recipe, muffin recipe, muffin recipes

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42 Responses
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  2. Emily @ Life on Food

    I love carrot cake. It just screams Springtime. These look fabulous. If only we could eat all of our veggies as cake.

  3. Ellen Young

    These look/sound amazing! Can’t wait to make them. How much is in one package of the purée packs? When I add ‘sneak’ veggies to recipes I just use jarred baby food. Always has worked well.

    1. There are 9 pouches in a box (3 each of carrot, butternut squash, and spinach). So, three pouches equals 1-1/4 cup of vegetables or each pouch is about .41 of a cup. Cullen

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