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
- 1.75 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
Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
-
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
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.
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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.
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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.
Nutrition Facts
Per serving
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