Comments on: Healthy Carrot Muffins

By: jck

jck — Thu, 09 Jul 2026 17:44:38 +0000

To folks who found they were not completely baked: This can be caused by “old” baking powder or baking soda, particularly if you live in a high humidity environment. Also, I use silicone muffin cups that insulate the muffins from the heat of the oven so I added 4 min baking time – 20 min. At the high temp called for, you should get a fairly high rise. If not, either the Bpowder or Bsoda needs to be replaced. I found this recipe delicious. My muffins rose nicely and they taste great.

By: jck

jck — Wed, 08 Jul 2026 17:07:39 +0000

I used AP flour, slightly less carrot + a grated apple. They turned out great. I ate one while still warm and thought it might not be completely cooked — I used my toaster oven — but the ones that I let cool seemed fine so I’m guessing that the baking continues while cooling. These are lovely, crunchy & moist muffins that are not as heavy as the ingredients suggest they might be–they rose well.

By: Cookie and Kate

Cookie and Kate — Sat, 04 Jul 2026 00:35:38 +0000

In reply to Mariam. Hi Mariam, the different type of yogurt will make a difference, and make sure you get the excess moisture out of your carrots.

By: Mariam

Mariam — Sun, 28 Jun 2026 15:36:50 +0000

Hi . Made these and were so yummy but I’m sort of disappointed in the texture . Is there any reason why mine turned out more gummy than fluffy. I tried to follow recipe exactly – only omitted raisins as I had none & subbed Greek for double cream yogurt

By: Tc

Tc — Sun, 28 Jun 2026 14:29:47 +0000

In reply to Taya G. Wish I had been smart enough to think to do this when I was juicing. Loved juicing, but hated wasting the pulp so switched to smoothies that just incorporated the fiber instead. Trying these muffins now!

By: Anne

Anne — Sun, 24 May 2026 15:03:37 +0000

I had the same issue with the baking time, like others did. 425 at 16 min the muffins were still very wet and raw.

I have done other recipes with similar wet ingredients (coconut oil, eggs, yogurt and maple syrup) so I did find the baking time a bit odd.

N0 issues with other recipes when baking; this time was add. Dropped to 350 and added another 20 mins and still waiting.

By: Elfie

Elfie — Sat, 16 May 2026 22:07:55 +0000

I love this recipe, thank you so much. I added coconut sugar for additional sweetness, because I omitted the raisins. I used vanilla Greek yogurt 0%, 2 tsp cinnamon, 2 tsp vanilla, 3/4 tsp ginger. I also added 2 tbsp flax seeds. Perfect texture & aroma.

By: Andrew

Andrew — Wed, 13 May 2026 02:03:15 +0000

These muffins are ok. Didn’t have enough flavor. I mostly followed the recipe; used vegetable oil instead of coconut oil because of an allergy and used maple syrup because I don’t like baking with honey. I also started baking at 425 for 7 mins and lowered to 350 for another 15. It’s a process I use for muffins and the texture is great.

Next time I may try these with buttermilk instead of oil.

By: M

Mon, 04 May 2026 16:02:22 +0000

In reply to Taya G. Thank you so much for the tip on experimenting with adding flax! I really appreciate you :)

By: Cookie and Kate

Cookie and Kate — Mon, 04 May 2026 03:11:08 +0000

In reply to M. Hi M, I would start with reducing the flour by the amount you want to add, but it may take some experimenting to get the liquid measurement right. I haven't tested, so would need to experiment.