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

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.

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.

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

Ground cinnamon and ginger for just the right spices.

Perfect! Ready for a good mix.

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

Fill em’ up, about 3/4 full.

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 Carrot Cake Muffins

These moist and tender carrot cake muffins are made with wholesome ingredients and infused with a touch of cozy cinnamon spice. A healthier breakfast choice for the family!

Course: Breakfast

Cuisine: American

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes 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: breakfast muffins, carrot muffins, healthy muffin recipes