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Desserts
Mar
12
2018

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!ย 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
Prep Time
10 mins
Cook Time
25 mins
 
Course: Breakfast
Cuisine: American
Keyword: best muffin recipes, breakfast muffin recipes, breakfast muffins recipe, carrot cake muffins, cinnamon muffin recipe, muffin recipe, muffin recipes
Servings: 16
Calories: 134 kcal
Author: Jenny
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
  1. Preheat oven to 350 degrees 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.
Nutrition Facts
Cinnamon Carrot Cake Muffins
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 21mg7%
Sodium 171mg7%
Potassium 115mg3%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 4187IU84%
Vitamin C 2mg2%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

43 Responses | Comments RSS


  1. 1

    These muffins look delicious. I especially love the colour of the batter before they go in. Since they have veggies, they must count as one of your five a day?

  2. 2

    What pretty, soft, fluffy lovely muffins, Jenny! Love carrot cake – pinned!

  3. 3

    I have not seen this veggie add ins. Definitely will check these out. Love these muffins.

  4. 4

    My boys would LOVE these healthy muffins!! I’ll have to keep my eye out for these add ins!

  5. 5

    Oooo the flavors of cinnamon and carrot together in a muffin sound so so good!!

  6. 6
    Maria says:

    I love carrot cake so I know I will love these muffins!

  7. 7

    These look so great, and they are pretty much healthy with all those carrots, right!?

  8. 8

    I’m on board with carrot cake anything. These look great!

  9. 9
    Teresa Young says:

    These muffins look delicious, and the veggie pouches are such a good idea!

  10. 10

    What a brilliant idea! It makes that extra step so much easier. I’m sure there’s added flavor as well as added health benefits ๐Ÿ™‚

  11. 11
    marla says:

    I adore carrot cake, in love with this in muffin form!

  12. 12
    Sues says:

    Whoa, those veggie blend-ins are such a good idea! Especially for making things like muffins ๐Ÿ™‚

  13. 13

    YUM!! I love that you not only used the Green Giant pureed carrot pouch but also used freshly grated carrots in these muffins as well!

  14. 14

    It is like having a mini carrot cake that you do not have to share with anyone else! ๐Ÿ˜‰ Love the carrots that are in these muffins! Pinning!

  15. 15

    Yum!! I’d love these as an after school snack too!

  16. 16
    gaby says:

    What a fantastic muffin, so gorgeous!

  17. 17
    Tieghan says:

    Such a great muffin! I can’t wait to try carrots and cinnamon!!

  18. 18

    Can’t wait to try this with gluten-free flour. Thanks!

  19. 19
    Ellen Young says:

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

    • 19.1
      Jenny says:

      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

  20. 20

    I’m a huge fan of carrot cake, so I’m sure these muffins are right up my alley! I have never heard of this product before. It sounds intersting.

  21. 21
    Lynne says:

    Looks really good, can’t wait to try these! Thanks Jenny – you always come up with good recipes!

  22. 22

    I am so going to get some of those veggie mix-ins!!

  23. 23

    Love these healthy muffins – haven’t seen these veggie mix-ins, but what a great idea for sneaking in some veggies!

  24. 24

    […] Cinnamon Carrot Cake Muffins–> Ya’ll know I love me some carrot cake. […]

  25. 25
    tracy says:

    Can I use vegetable oil or butter instead of coconut oil? How much?
    Thanks

  26. 26
    Emily @ Life on Food says:

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

  27. 27
    laly says:

    easy and brilliant way for making good foods

  28. 28
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  29. 29
    rekha says:

    i would like the make the pureed carrots as this is not available in india WHATqty?should I use

    thanks


Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!