Carrot Muffins

This is one of the most famous recipes on my Instagram. It has been saved over 300 times.
So you should definitely give this a try! It contains a lot of protein and the texture is amazing!
5 van 1 stem
Cooking time 20 mins
Oventime 20 mins
Total time 40 mins
course Baking
cuisine American
servings 12 muffins
calories 164 kcal


  • Muffin tin
  • Oven



  • 3 eggs
  • 143 greek yogurt
  • 168 g agave syrup
  • 60 ml milk
  • 1 tsp vanilla extract
  • 3 large carrots (or 6 small carrots)
  • 195 g oat flour
  • tsp baking powder
  • tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 50 gr pecan nuts (optional)


  • 250 g yogurt
  • 42 g agave syrup
  • 1 tsp vanilla extract


  • Preheat oven to 175°C. In a large bowl, whisk the eggs.
  • Add in the Greek yogurt and whisk again until smooth and fluffy.
  • Pour in the agave syrup, milk, and vanilla extract. Beat the mixture again until smooth.
  • Add the shredded carrots, oat flour, baking powder, cinnamon, ginger, nutmeg and salt over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
  • Scoop the batter into a greased 12-cup muffin tin. Bake for 20 minutes.
  • For the frosting, mix the yoghurt, agave syrup and vanilla and mix untill well combined.
  • Once the muffins have cooled, use a spoon to put a bit of the frosting on top of the muffins.
  • Top it of with some shredded carrot.


Vegan: not possible. For lactose-free use plant-based yoghurt. 
Seasoning: does not apply.


Sugar: 1.6gFiber: 2.1gCalories: 164kcalSaturated Fat: 0.8gFat: 2.5gProtein: 5.1gCarbohydrates: 30.9g
course Baking
cuisine American
keyword Carrot muffins, Healthy snack, Muffins
Have you tried this recipe?Share in on Instagram and tag @eva.koper!