Total Time
14mins
Prep 0 mins
Cook 14 mins

From the Money Saving Mom blog.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
  2. Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
  3. In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
  4. Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
  5. Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
  6. Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.