Blueberry Carrot Muffins made with Greek Yogurt {Recipe} #nutritionmonth

I love having muffins for breakfast – easy to grab, heat up, and eat in the morning when I am not fully functioning yet.  Best of all Monkey loves them too, so they are a quick meal when we are trying to get out the door for the day.  I like to make up a large batch and freeze them so that I don’t have to bake as often.  However some muffin recipes can be full of sugar and not very healthy at all.

I have been working to find muffin recipes that use whole wheat flour but don’t taste like cardboard, don’t have a ton of sugar, and include some fruit.  This time around I decided to add in grated carrots and Greek Yogurt as well.  The result a dense moist tasty muffin that the whole family loves.Blueberry carrot muffins

Blueberry Carrot Muffins with Yogurt

Course Snack
Servings 18 Muffins

Ingredients

  • 3 cups whole wheat flour
  • 4 tablespoons ground flax meal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 500 g container of Greek Yogurt - I used Danone Oikos Plain Greek Yogurt
  • 1/2 cup packed brown sugar
  • 4 tablespoons canola oil
  • 1 1/2 cups fresh or thawed frozen blueberries
  • 1 cup grated carrots
  • 1/2 cup apple juice

Instructions

  • Preheat the oven to 375°F. Coat muffin pan with cooking spray or oil.
  • In a large bowl, combine together the flour, ground flax meal, baking powder, salt, and cinnamon.
  • In a small bowl, whisk together the eggs and yogurt.Whisk in the sugar, oil and apple juice. Add to the flour mixture and stir just until the dry ingredients are moistened.
  • Stir in the blueberries and grated carrots.
  • Divide into muffin tins, filling them 2/3 full.
  • Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.

I am think the next time I make these muffins I will try a different flavour of Danone Oikos Greek Yogurt, I bet the strawberry or vanilla would go perfectly!

Disclosure: I received a sample of this product as compensation for this post. The opinions are strictly my own.

14 thoughts on “Blueberry Carrot Muffins made with Greek Yogurt {Recipe} #nutritionmonth”

  1. Pingback: Blueberry Carrot Muffins made with Greek Yogurt {Recipe … » Greek Recipes

  2. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.

  3. I made these muffins a few days ago and they are amazing! I’ve made different variations – zucchini instead of carrot, a ripe banana instead of apple juice, sometimes I sprinkle chocolate chips on top! My family loves them (my two year old in particular!). 🙂 Thank you!

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