• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes 12 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • ½ cup Robin Hood® Whole Wheat All Purpose Flour
  • ½ cup chopped pecans or walnuts (optional)
  • 1/3 cup SUGAR IN THE RAW ® Natural Turbinado Sugar
  • ½ tsp cinnamon
  • ¼ cup butter, melted
  • Muffins
  • 2 cups Robin Hood® Whole Wheat All Purpose Flour
  • 1 cup packed brown sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 cup unflavoured yogurt
  • 1/3 cup Canola or Vegetable Oil
  • 1 egg
  • 3 cups grated carrots

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
  • Topping : Combine flour, nuts, sugar and cinnamon in a medium bowl. Add melted butter and stir until mixture comes together. Reserve.
  • Muffins : Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
  • 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.
  • Fill prepared muffin cups.  Place reserved topping on muffins.
  • 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.


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