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!
1/4cupraw virgin coconut oilextra virgin is the same as virgin
2large eggs
1cuppureed carrotapple sauce consistency
1cupplain greek yogurt
2/3cupgranulated sugar
1cupgrated carrots
1 3/4cupwhite whole wheat flour
1teaspoonground cinnamon
1teaspoonground ginger
3/4teaspoonkosher salt
1/2teaspoonbaking soda
1/4teaspoonbaking powder
1tablespoonturbinado sugarfor 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.