Moist and Crunchy Carrot Muffins | Recipes

Moist and Crunchy Carrot Muffins

(48) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

These melt-in-your-mouth muffins are made with shaved carrots and our Omega-3 & Fibre flour blend for a treat topped with a satisfying crunch.



½ cup 125 mL Robin Hood® Nutri Flour Blend™ Omega-3 & Fibre or Robin Hood® Whole Wheat All Purpose Flour
½ cup 125 mL chopped pecans or walnuts (optional)
1/3 cup 75 mL SUGAR IN THE RAW ® Natural Turbinado Sugar
½ tsp 2 mL cinnamon
¼ cup 50 mL butter, melted


2 cups 500 mL Robin Hood Nutri Flour Blend Omega-3 & Fibre or Robin Hood® Whole Wheat All Purpose Flour
1 cup 250 mL packed brown sugar
2 tsp 10 mL cinnamon
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
½ tsp 2 mL nutmeg
¼ tsp 1mL salt
1 cup 250 mL unflavoured yogurt
1/3 cup 75 mL Crisco® Canola or Vegetable Oil
1 egg
3 cups 750 mL grated carrots


  1. Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
  2. Topping : Combine flour, nuts, sugar and cinnamon in a medium bowl. Add melted butter and stir until mixture comes together. Reserve.
  3. Muffins : Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
  4. Whisk yogurt, oil and egg together in a separate large bowl.  Stir in carrots. Add carrot mixture to flour mixture.  Stir until flour is combined.
  5. Fill prepared muffin cups.  Place reserved topping on muffins.
  6. Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.

Nutritional Information

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