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!
- 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
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.
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