Preheat the oven to 400. Grease lightly or line your muffin tins with paper muffin liners.
Whisk olive oil and sugar until thickened. Add Greek yogurt, milk, vanilla, egg, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
Add the flour all at once folding gently to combine with a rubber spatula. When the flour is about 75% folded, add carrots, nuts and raisins, if using, and finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups. Sprinkle a little bit of Turbinado sugar on top of each muffin. I also added a whole pecan to the top for garnish.
Bake in preheated oven for 18-23 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 20 minutes is usually what works for me. The internal temperature of the muffins should be around 206- 208°. Remove from the oven, cool for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!
Ingredients
Directions
Preheat the oven to 400. Grease lightly or line your muffin tins with paper muffin liners.
Whisk olive oil and sugar until thickened. Add Greek yogurt, milk, vanilla, egg, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
Add the flour all at once folding gently to combine with a rubber spatula. When the flour is about 75% folded, add carrots, nuts and raisins, if using, and finish folding until everything is evenly combined. Do not overmix. Divide the batter between 12 muffin cups. Sprinkle a little bit of Turbinado sugar on top of each muffin. I also added a whole pecan to the top for garnish.
Bake in preheated oven for 18-23 minutes, until puffed, golden brown, firm to touch and the skewer inserted comes out clean. 20 minutes is usually what works for me. The internal temperature of the muffins should be around 206- 208°. Remove from the oven, cool for a few minutes then wrap tightly with plastic wrap to trap the moisture and make these extra tender. Enjoy!
