Greek Yogurt and Carrot Muffins | i should be mopping the floor
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Greek Yogurt and Carrot Muffins

These Greek Yogurt and Carrot Muffins are the perfect freezer-friendly lunch box treat {for kids and grown ups!}. And, they're only 3 Weight Watchers Points Plus!

I love a good freezer muffin. I make a few batches on a Saturday, stick them in the freezer and then grab them for my boys' lunch boxes for a few weeks. It's such a time-saver! And these carrot ones are packed with protein from the Greek yogurt. Check out the recipe below>>>

I loosely based this recipe off of the Spiced Carrot Muffins from Martha Stewart. We had received a huge amount of carrots in our last Bountiful Baskets Produce Co-Op haul, so I really needed to use them up. I like that these aren't too sweet...they're an almost savory lunch option for the kids.

- 1 cup all-purpose flour
3/4 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 5.3 oz. container plain, nonfat Greek Yogurt {I used Chobani}
- 4 tablespoons unsalted butter
- 2 large eggs
- 1/4 cup milk {I used 2%}
- 2 cups peeled, shredded carrots (about 5 medium)

{If you absolutely must, you can fold a few raisins in, too. But, I'll be honest, I'm not a raisin person at all. I feel like they're the easiest way to ruin a good cookie, cake or muffin. But, that's just my $.02, wink.}

Preheat oven to 375 degrees. Line 18 cups of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flours, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
Melt butter in a small bowl in the microwave. Slowly, whisk in yogurt, milk and eggs, carefully so eggs don't scramble. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined {if it seems to dry, add more milk, one tablespoon at a time}. Fold in shredded carrots.
Spoon batter into muffin cups until they're 2/3 full. Bake for 17-20 minutes. Transfer to a wire rack. Serve warm or at room temperature.

They freeze really well, too. I like to use a dry erase marker to write the contents and bake date on my containers...that way I just wash them, re-use and re-write the new contents when I refill them.

These are great to tuck into lunch boxes in the morning...they thaw by lunch time! I plugged the recipe into my Weight Watchers' Recipe Builder and these are only 3 Points Plus per muffin! Not too shabby...

Neglect your chores like me and don't miss a thing:


  1. These look great, and I have everything except the whole wheat flour, can I just use all AP Flour?? Thanks!

  2. These are a must make! I love that they can be frozen, too!

  3. Love the freezer tips. I have to leave the house by 5:30 for work and am always looking for ways to pre-make breakfast and lunch. I've only recently started baking with yogurt-I like the results. Thank you for sharing with See Ya in the Gumbo potluck. Nice to have you stop in!

  4. These look so yummy! I'm going to share them with my mom, who loves to know the points on recipes she makes :)

  5. Made them. Loved them. Froze them. You rock!

  6. I just made these but swopped the buyer for unsweetened apple sauce, halved the sugar to 1/4 cup but splurged on the raisins and threw in 1/4 cup. Unlike you Kristi I LOVE squishy raisins. The point value is reduced to 2 for weight watchers points plus with those little changes. What a great snack!!

  7. Could I use regular yogurt? I don't have Greek in my fridge right now....

  8. This sound great, I'm going to make them today! But the real reason for my comment is that I wanted to say your trick with the dry erase marker is genius. What a great idea!

  9. Do you have nutritional info for these?

    1. Hi Amy! I'm sorry, I don't have the nutritional information for these readily available. I was able to plug the ingredients into my WW app and it calculated the points for me...but that has been some time now. There are several apps and calculators online that should be able to help you figure the values! I hope this helps. Thank you bunches for stopping by! xoxo

  10. These turned out so yummy. Made them this morning. Thanks for the recipe.