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Carrot Cake Muffin

These protein packed muffins are a great alternative to those looking for a sweet treat with less refined sugar and oil. The addition of Greek yogurt and banana help keep these muffins moist and delicious! Carrots are also a great source of beta carotene, fiber, and antioxidants that provide a number of health benefits. Walnuts are also a source of antioxidants and are a great source of Omega-3s. This dessert (or maybe even breakfast) is a great way to sneak in some vegetables without noticing! 

  • Author: Annie Tsang
  • Yield: 12 muffins 1x



For the muffins:

  • 1 ½ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp nutmeg
  • 2 tsp cinnamon
  • Pinch of salt
  • 23 medium carrots, grated, with the water squeezed out
  • ¼ cup maple syrup
  • ¼ cup plain Greek yogurt
  • 1 mashed banana
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup plant milk
  • ¼ cup chopped walnuts


For the glaze:

  • 4oz softened cream cheese
  • ½ cup plain Greek yogurt
  • ¼ cup maple syrup



  1. Preheat the oven to 350℃.
  2. To make the muffins, in a large bowl mix together the maple syrup, Greek yogurt, and egg until fully combined and smooth.
  3. Add the banana, vanilla extract, and plant milk, and whisk until thoroughly combined.
  4. Sift in the flour, baking soda, baking powder, nutmeg, cinnamon and salt. Slowly fold the dry ingredients into the wet until just combined. Be careful not to overmix. 
  5. Add in the grated carrots and chopped walnuts and fold into the batter. 
  6. Line a muffin tin and fill each liner with batter about ¾ of the way full.
  7. Bake for approximately 25 minutes, or when a toothpick comes out clean when poked in the centre.
  8. While the muffins are cooling, make the glaze.
  9. Using a whisk or mixer, beat the cream cheese until light and fluffy.
  10. Add the Greek yogurt and beat for another 2 minutes on medium speed.
  11. Slowly add in the maple syrup while mixing and mix until fully combined
  12. Glaze each muffin and enjoy!


Nutrition facts were calculated using unsweetened coconut milk for the plant milk.


  • Serving Size: 1 muffing
  • Calories: 131
  • Sugar: 10.7g
  • Sodium: 151mg
  • Fat: 5.6g
  • Saturated Fat: 2.4g
  • Unsaturated Fat: 2.6g
  • Trans Fat: 0g
  • Carbohydrates: 18.4g
  • Fiber: 1.4g
  • Protein: 2.8g
  • Cholesterol: 25mg

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