Carrot Cake Cupcakes

Line muffin tin with 12 cupcake liners and set oven to 350 degrees

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Combine 100% whole wheat flour baking powder, baking soda, cinnamon, nutmeg and salt.

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Whisk melted coconut oil, egg and vanilla.

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 Add maple syrup and Greek yogurt.

Combine dry mixture with wet mixture. Add milk. Fold in carrots.

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Bake for about 20-25 minutes.

My granddaughters ate 3 of these and were asking for more. They were a hit!!

Carrot Cake Muffins
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Carrot Cake Muffins
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Recipe by:Lisa Madson
Servings:
Ingredients
Ingredients
Instructions
  1. Line muffin tin with 12 cupcake liners and set oven to 350 degrees
  2. Combine 100% whole wheat flour baking powder, baking soda, cinnamon, nutmeg and salt.
  3. Whisk melted coconut oil, egg and vanilla.
  4. Add maple syrup and Greek yogurt.
  5. Combine dry mixture with wet mixture.
  6. Add milk.
  7. Fold in carrots.
  8. Bake for about 20-25 minutes.

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2 Comments

  1. Sandy says:

    I don’t see the quantities for the Greek yogurt and Maple syrup in the Ingredients list.

    • Ryan Chapman says:

      Thanks for catching that. I am going through and updating our blog with a new recipe card and will add the correct ingredients. Here they are for now: 1/4 cup maple syrup. 1/2 cup Greek yogurt.

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