Make-Ahead Carrot Muffin Recipe - Martha Stewart

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

Greek yogurt reduces calories while adding creaminess.

walnuts

🥗Healthier: pumpkin seeds

Pumpkin seeds are often less expensive and nut-free.

Grate 2 cups of fresh carrots and set aside.

In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt.

In another bowl, whisk together 1 1/4 cups plain yogurt, 1/4 cup melted unsalted butter, and 2 large eggs until well combined.

Make a well in the dry ingredients and pour in the wet mixture, stirring until just combined.

Add the grated carrots and mix until evenly distributed.

Spoon or scoop the batter into prepared muffin tins lined with paper liners, filling each about 3/4 full.

Preheat the oven to 375°F (190°C).

Bake for 20-25 minutes until golden brown, or 35 minutes if frozen.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens