Description
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
Ingredients
- nonstick cooking spray
- 1 ¾ cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots
- ¾ cup roughly chopped walnuts
- ¾ cup raisins
- 1 ½ tablespoons whole wheat flour, or as needed
- ½ cup maple syrup
- ⅓ cup extra-virgin olive oil
- 2 eggs, at room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
- Whisk 1 3/4 cups flour
- baking powder
- cinnamon
- baking soda
- salt
- ginger
- and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.
- Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
- Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
- Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean
- about 13 minutes. Place muffin tins on a cooling rack to cool.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 20