Moist and flavorful carrot cake muffins packed with shredded carrots, warm spices, and a touch of sweetness, perfect for breakfast or a snack.

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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk the eggs, oil, yogurt, and vanilla extract until well combined.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the grated carrots, and if using, the nuts and pineapple.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

You can add raisins or shredded coconut for additional flavor and texture.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins freeze well. Wrap individually and store in the freezer for up to 3 months.