2/3 c. Greek yogurt

1/3 c. honey

2 large eggs

1/3 c. orange juice

1 Tbsp. orange zest

2 c. shredded carrot (about 3 carrots)

1/3 c. raisins

½ c. chopped walnuts

1¾ c. all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. cinnamon


Preheat oven to 350°F. Line a standard muffin pan with muffin papers. In a large bowl, whisk together yogurt and honey. Add eggs, orange juice, and orange zest, whisking until smooth. Stir in shredded carrots, raisins, and chopped walnuts. In a small bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Gently fold into wet ingredients and mix until mostly incorporated (a few lumps are fine). Scoop batter into prepared muffin tins. Bake for 20-25 minutes until toothpick inserted in middle comes out clean or with just a few small crumbs. Allow to cool in pan for at least 15 minutes before serving.

CARROT CAKE MUFFINS originally posted on by Elegant Island Living magazine.

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