Carrots can turn green in muffins due to a reaction between the natural pigments in the carrots and certain ingredients or baking conditions. Specifically, when carrots are exposed to alkaline conditions, like those from baking soda or baking powder, the chlorophyll in the carrots can react and cause a greenish hue. This is more likely to happen if the batter is mixed for too long or if the pH balance of the recipe isn’t quite right. Although it may look a bit unusual, the green colour doesn’t affect the taste or texture of your muffins—they’re still delicious and safe to eat!