I love having muffins for breakfast – easy to grab, heat up, and eat in the morning when I am not fully functioning yet.  Best of all Monkey loves them too, so they are a quick meal when we are trying to get out the door for the day.  I like to make up a large batch and freeze them so that I don’t have to bake as often.  However some muffin recipes can be full of sugar and not very healthy at all.

I have been working to find muffin recipes that use whole wheat flour but don’t taste like cardboard, don’t have a ton of sugar, and include some fruit.  This time around I decided to add in grated carrots and Greek Yogurt as well.  The result a dense moist tasty muffin that the whole family loves.Blueberry carrot muffins

Blueberry Carrot Muffins with Yogurt

Course Snack
Servings 18 Muffins


  • 3 cups whole wheat flour
  • 4 tablespoons ground flax meal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 500 g container of Greek Yogurt - I used Danone Oikos Plain Greek Yogurt
  • 1/2 cup packed brown sugar
  • 4 tablespoons canola oil
  • 1 1/2 cups fresh or thawed frozen blueberries
  • 1 cup grated carrots
  • 1/2 cup apple juice


  • Preheat the oven to 375°F. Coat muffin pan with cooking spray or oil.
  • In a large bowl, combine together the flour, ground flax meal, baking powder, salt, and cinnamon.
  • In a small bowl, whisk together the eggs and yogurt.Whisk in the sugar, oil and apple juice. Add to the flour mixture and stir just until the dry ingredients are moistened.
  • Stir in the blueberries and grated carrots.
  • Divide into muffin tins, filling them 2/3 full.
  • Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.

I am think the next time I make these muffins I will try a different flavour of Danone Oikos Greek Yogurt, I bet the strawberry or vanilla would go perfectly!

Disclosure: I received a sample of this product as compensation for this post. The opinions are strictly my own.

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Kate & Company

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