Whole wheat flour-based muffins with carrots and walnuts that are naturally delicious. Option to include nuts, apples, or pumpkin. Muffins that are remaining should be covered and kept for up to 2 days at room temperature, up to 4 days in the fridge, or up to 3 months in the freezer.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 20 |
| Yield: | 20 muffins |
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.
- You will need about 3 large (or up to 6 small/medium) carrots to get 2 cups peeled and grated carrots.
- Honey can be substituted for maple syrup, and pumpkin puree or applesauce can be used in place of Greek yogurt, if desired.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 149 mg |
| Sugars | 10 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Great. First time I’ve made muffins. I had carrots so–carrot muffins. The recipe is easy to follow and the taste is perfect. However, what is “turbinado sugar” . I just left it out. The muffins are sweet enough without more sugar.
subbed the Subbed the maple syrop for sugarfree and used unsweetened applesauce for the yogurt. Good except needs more spices – a little bland
These muffins remind me of a really good carrot cake that just happens to be made with better-for-you ingredients. They are delicious, and surprisingly light for being made with whole wheat flour. I ended up having about 2 1/3 cups grated carrot from shredding 3 large carrots–so I reduced the oil to 1/4 cup to make up for the extra moisture from that. I also really went pretty heavy on the spices (just a personal preference) and would do so again. I baked these in jumbo muffin liners, so I only got 14, but they’re pretty good sized. I baked them at 375 so they wouldn’t brown too quickly, and they were perfect in about 23-25 minutes. I also forgot to put the turbinado sugar on top, and I don’t think they needed it! They’re perfectly sweet for us as-is. Thank you for the recipe!