ORANGE MUFFIN RECIPE

These orange and carrot healthy breakfast muffins are a go-to favorite in our house. They are quick to bake and are such a great morning meal. I love eating them on their own, but I've been known to slather greek yogurt on top for some added creaminess! It's a delicious morning morsels for everyone in your house!

Course Breakfast

Cuisine American

Keyword bread, breakfast, healthy, vegetables, vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 209kcal

Author Luci Petlack

Ingredients

1 Cup sugar
4 eggs
½ Cup nonfat greek yogurt
3 Tablespoons oil
2 teaspoons vanilla
1 Tablespoon orange zest
½ Cup orange juice
2 Cups shredded carrots
1 Cup All Purpose flour
1 Cup whole wheat pastry flour can use AP flour
2 teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
½ teaspoon ginger
¼ teaspoon ground cloves

Instructions

Preheat oven to 350°.
Grease muffins tins with nonstick spray.
Combine wet ingredients (sugar through carrots) in large bowl.
In a separate bowl, combine dry ingredients. Add flour mixture to wet ingredients.
Fill muffin tins at least ¾ full.
Bake 20-22 minutes.
Refrigerate within 24 hours.

Notes

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