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Carrot Cake Yogurt Muffin Pops are a delightful twist on a beloved classic, merging the moist, spiced goodness of traditional carrot cake with the creamy, tangy flavor of yogurt. These muffin pops offer a refreshing and fun way to enjoy a nutritious snack, making them perfect for warm days or as a wholesome treat for kids and adults alike. Not only are they delicious, but they are also simple to prepare, presenting an enjoyable culinary project for anyone looking to incorporate more wholesome ingredients into their diet.

Frozen Carrot Cake Yogurt Muffin Pops

Discover the joy of Carrot Cake Yogurt Muffin Pops, a refreshing twist on classic carrot cake! These delightful treats combine the moistness of carrot cake with creamy Greek yogurt, making them a nutritious snack for both kids and adults. Easy to prepare, they utilize wholesome ingredients like carrots, pineapple, and spices, resulting in a flavorful experience. Perfect for warm days, these muffin pops are a guilt-free indulgence that everyone will love!
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Ingredients
  

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1 large egg

1/2 cup vegetable oil (or melted coconut oil)

1 cup plain Greek yogurt

1 tsp vanilla extract

1 cup shredded carrots (about 2 medium carrots)

1/2 cup crushed pineapple, drained

1/4 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

Muffin pop molds

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon and nutmeg), and salt until well combined. Set aside.

      Mix Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, and egg until well combined. Pour in the vegetable oil, Greek yogurt, and vanilla extract. Mix until smooth.

        Incorporate Carrots and Pineapple: Gently fold the shredded carrots and crushed pineapple into the wet ingredient mixture.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix! If desired, fold in the chopped nuts and raisins.

            Fill Muffin Molds: Scoop the batter into the prepared muffin molds, filling each about 3/4 of the way full.

              Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Once baked, allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                  Prepare for Freezing: After the muffins have cooled completely, use a blender or food processor to pulse them into fine crumbs. In a large bowl, mix the crumbs with an additional 1/2 cup of Greek yogurt until well combined.

                    Mold the Pops: Press the muffin-yogurt mixture firmly into muffin pop molds. Insert sticks into each pop and freeze for at least 4 hours, or until completely frozen.

                      Serve: To remove the pops, run warm water over the outside of the molds for a few seconds. Gently pull out your delicious frozen carrot cake yogurt muffin pops and enjoy!

                        Prep Time, Total Time, Servings: 20 minutes | 4 hours 20 minutes | 12 muffin pops