Muffins make a delicious breakfast treat, and these Carrot Muffins are one of our favorites. Packed with fresh grated carrots and topped with a mixture of brown sugar, coconut, pecans, and oats, they’re basically like carrot cake… that you can have for breakfast!
Muffins have always been one of my favorites, not just for breakfast, but for any time of day.
I love the fact that they’re easy to make, easy to customize, and perfect for taking with you on the go.
Of course, we love blueberry muffins just as much as anyone, but there’s something about these Carrot Muffins that always hits the spot.
I’m a big fan of packing in veggies anywhere I can, and maybe that’s what I love so much about them. That… and the delicious flavors of cinnamon and ginger… and don’t even get me started on the topping!
If you’re looking for a yummy new muffin recipe that’s also a great way to use up all those carrots in your fridge… you’re going to LOVE these!
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🥕 Ingredients
For the most part, this recipe uses ingredients you’re likely to have already on hand. From the pantry staples like flour and sugar to the big bag of carrots you may or may not have sitting in your fridge!
A few ideas for substitutions – if you don’t have both types of sugar, feel free to use all of one or the other. You can also substitute sour cream for the Greek yogurt, and if you want to get extra healthy, use 1/2 c. applesauce in place of the oil!
- 1 1/2 c. flour
- 1/4 c. granulated sugar
- 1/4 c. brown sugar
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 large egg
- 1/2 c. water
- 1/2 c. vegetable oil
- 1/2 c. plain or vanilla Greek yogurt
- 1 c. finely grated carrots
- 1/4 c. brown sugar
- 1/4 c. rolled oats
- 1/4 c. shredded coconut
- 1/4 c. chopped pecans
📋 Instructions
One thing I love about this recipe is the fact that it can easily be mixed entirely by hand. It’s as simple as combining the dry and wet ingredients separately and then stirring them together. No mixer required!
- Preheat oven to 400° F.
- In a medium mixing bowl, combine flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Mix well.
- In a separate bowl, combine eggs, water, vegetable oil, yogurt, and grated carrots. Mix well.
- Add dry ingredients to wet ingredients and mix until combined.
- Spoon batter into a 12-cup greased muffin tin.
- In a small bowl, combine brown sugar, oats, coconut, and pecans.
- Spoon mixture over muffin batter and press down gently.
- Bake at 400° for 18-22 minutes.
🍎 Recipe variations
- Add 1/2 c. raisins to the batter before baking.
- Make muffins without the topping.
- Substitute a streusel topping with flour, sugar, and butter.
- Use half carrots/half apples for a bit of extra sweetness.
- Substitute sour cream for the Greek yogurt.
- Add 1/2 c. chopped walnuts or pecans to the batter before baking.
- Add 1/2 c. shredded coconut to the batter before baking.
📦 Storing
Leftover muffins can be stored in an airtight container at room temperature and are best when eaten within 3-5 days.
🍞 Related recipes
We’re a huge fan of quick breads and muffins because they’re SO easy to make and require no yeast! Here are some of our favorite quick bread recipes:
- Strawberry Banana Bread
- Lemon Zucchini Bread
- Glazed Mimosa Bread
- Carrot Apple Bread
- Fresh Strawberry Bread
- Banana Muffins
- Blackberry Muffins
- Caramel Cappuccino Muffins
- Iced Raspberry Muffins
Carrot Muffins
Ingredients
- 1 1/2 c. flour
- 1/4 c. granulated sugar
- 1/4 c. brown sugar
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 large egg
- 1/2 c. water
- 1/2 c. vegetable oil
- 1/2 c. plain or vanilla Greek yogurt
- 1 c. finely grated carrots
- 1/4 c. brown sugar
- 1/4 c. rolled oats
- 1/4 c. shredded coconut
- 1/4 c. chopped pecans
Instructions
- Preheat oven to 400° F.
- In a medium mixing bowl, combine flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt. Mix well.
- In a separate bowl, combine eggs, water, vegetable oil, yogurt, and grated carrots. Mix well.
- Add dry ingredients to wet ingredients and mix until combined.
- Spoon batter into a 12-cup greased muffin tin.
- In a small bowl, combine brown sugar, oats, coconut, and pecans.
- Spoon mixture over muffin batter and press down gently.
- Bake at 400° for 18-22 minutes.
