½ cup greek yogurt
½ cup maple syrup
¼ cup milk
1 teaspoon vanilla extract
2 carrots, shredded
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
Preheat oven to 350°F (175°C).
Line a standard 12-cup muffin tin with baking cups.
In a large bowl, whisk the eggs until light and fluffy.
Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
Add the shredded carrots, flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just
Using an ice cream scoop, portion the batter into the muffin tin.
Bake for 20 minutes, until the muffins have risen and set.
Pack as a dessert in a lunch or enjoy as a midday snack!