Carrot-Walnut Muffins

Ingredients

• nonstick cooking spray
• 1.75 cups whole wheat flour
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 2 cups peeled and grated carrots
• 0.75 cups roughly chopped walnuts
• 0.75 cups raisins
• 1.5 tablespoons whole wheat flour , or as needed
• 0.5 cups maple syrup
• 0.33 cups 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

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.