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Carrot Yogurt Muffins

Ginger is carrot's best friend and I use two types of ginger in this recipe for maximum flavor--both freshly grated and ground.
Course Breakfast
Cuisine American


  • 1 3/4 cups grated carrots
  • 1 3/4 cups flour
  • 1 1/4 cups plain yogurt
  • 1/4 cup canola oil
  • 1 egg
  • 1 1/2 inch knob ginger grated
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • pinch salt
  • 1/3 cup chopped walnuts


  • Preheat oven to 350. Line 12 wells in a muffin tin. Set aside. (I actually ended up making about 15 muffins but I think I underfilled some as some of the muffins came out pretty dinky. You might want to have a second muffin tin ready just in case.)
  • In a large bowl or bowl of a stand mixer, mix together the carrots, flour, yogurt, oil, egg, gingers, baking powder, and salt until a fairly smooth, uniform batter forms. Fold in the walnuts.
  • Evenly divide the batter between each well. Top with a walnut bit (for decoration) if desired.
  • Bake for 18 minutes or until a toothpick inserted in the center muffin comes out clean.
  • Cool on wire rack in the pan for 5 minutes then remove the muffins and cool completely.


  • Muffins are easy to freeze! Place in an airtight container or resealable bag for up to 3 months. 
  • I like to put a nut or oats on top of muffins that contain them to make it clear what's inside. This is especially helpful if you are making a lot of muffins and freezing them. A lot of muffins look the same and sometimes I like to freeze a mixed bag for variety. 
Keyword muffins