People are always shocked when I tell them what I do M-F mornings at 6:30 am. Their mouths hang open slightly to discover I voluntarily teach a religious education class to 10 high school students in my area. They are completely dumbfounded that there are 10 high school kids who would choose to do that instead of sleep. That should be testament enough to why I love teaching these amazing young men and women. They are truly a blessing to my life.
I wouldn’t give up this opportunity for anything, but it does cause me a bit of a struggle at home each morning. Since my sweet hubby travels most weeks and my oldest two attend my class, the rest of the kids are left to fend for themselves. They do a great job, but I know they miss me being home to help them get ready for school, and they are especially tired of having cereal every morning for breakfast.
To help them break the cereal trend, I have started making batches of muffins and freezing them. Now, instead of a boring bowl of rice crispies, they grab a muffin and some homemade yogurt instead. It is much easier on the budget, not to mention healthier! They really liked these muffins and they are perfect for the fall flavors.
I like to keep muffins in my freezer that are individually stored in a sandwich sized ziplock bag. To freeze them, place them on a cookie sheet in your freezer. When they are completely frozen, place them in a sandwich size bag, remove all the air you can, then return to the freezer.
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Spiced Carrot Muffins
- Yield: 12 muffins 1x
Ingredients
- 1 3/4 C flour
- 1/2 C sugar
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 C plain yogurt
- 4 Tb melted butter
- 1 egg
- 2 T milk
- 2 C shredded carrots, about 3 medium
Instructions
- Preheat your oven to 375 degrees and line your muffin tin with paper liners.
- In a medium bowl, combine all the dry ingredients and whisk together well. In a small bowl, whisk together the yogurt, butter, egg and milk until smooth. Make a well in the center of your dry ingredients and pour in the wet. Using a rubber spatula, fold the wet into the dry until about half way combined, then add the carrots and gently continue to fold until incorporated. Do not over mix.
- Evenly scoop your batter into the 12 liners and bake for 20 minutes. Remove from the muffin tin and cool completely on a rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 157
- Sugar: 10g
- Sodium: 263mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 27mg
kendra says
I love this recipe! It is really tasty and I realized I can make any kind of muffin using this recipe! Thanks
Carole says
So glad you loved it Kendra! I hope you come back again to find another one you love -Carole
Julie says
Could you sub coconut oil for the butter?
Carole says
Julie- I think it should work, but I can’t guarantee the result having never made them with it. Let me know how they turn out
Krystal says
Is it normal that the batter is really thick?
Carole says
Krystal – without seeing it, it would hard for me to know what “really thick” is. Wish I could be more help!
Lorinda says
Yes, I found this to be very thick. I added 1Tbsp addt’l butter, 2 Tbsp addt’l milk, 1/2 c applesauce. Everything mixed up well after that.
Carole says
Glad you got them to work for you Lorinda
C Berry says
This is my toddler’s favorite muffin by far…I sub a few things though to make them a little healthier for her.
– 1 cup white flour and 3/4 cups wheat flour
– add 1/2 cup milk to thin batter (we use almond milk)
– flax egg instead of egg
– coconut oil for the butter
Everyone who has tried them loves them!
C Berry says
I almost forgot- we sub Greek yogurt for regular yogurt too- so good!
Carole says
Thanks for sharing all your substitutions! I love when people can take a recipe of mine and make it work for their needs.
Brittany says
how many calories are in these ?
Carole says
I don’t have that information Brittany but there are a lot of great nutrition calculators online that are super easy to use! -Carole
Erin says
Love this recipe. I had leftover buttered carrots from Sunday supper and used those. I added Greek yogurt and cranberries. The color is beautiful pale orange. Not at all the usual brown muffin. They could pass as cupcakes with a little cream cheese frosting. Moist, tender and delicious. Thank you Carole!!
Carole says
I love the changes you made Erin! Thanks for sharing them -Carole
Phaedra says
I was reading through the recipe and realized we didn’t have any plain yogurt. I was Saad because I really wanted to make them. Then, I realized we had sour cream, so I used that instead. It turned out.
Carole says
So glad you made it work Phaedra!
Marla says
Just wondering if you have ever used frozen shredded carrots? This sounds like a good recipe and we are going to have an abundance of carrots from our garden this year, so I thought I could shred and freeze some to use for this. Thanks!
Carole says
Hi Marla! I have never used frozen carrots but I think they would work just fine 🙂
Anne says
Hi , I don’t have pumpkin pie spice do you know I can use instead ?
Carole says
Hi Anne. I know it is just a mixture of cinnamon, nutmeg, all spice and ginger so add a bit of each of those!
Regina Littral says
I used 3/4 cp. EVOO as I had no yogurt. Also added a bit more milk to thin the batter, and 1/2 cp. chopped pecans with the carrots. Bumped up the pumpkin pie spice to add another 1/2 tsp. and a sprinkle of cinnamon. These were delicious! This will be my go to recipe for carrot muffins.
Carole says
I’m glad you were able to make them work for you Regina!
Erin kropp says
How much yogurt do you need for this recipe?
Carole says
it is 3/4 of a cup.
Dayna Olson says
Had to add an additional half cup of milk and used coconut oil instead of butter and they were excellent!
Carole says
Glad you made a version that worked for your needs!