Carrot-Walnut Muffins

These carrot-walnut muffins provide moist texture and a naturally sweet taste in each bite thanks to Greek yogurt, raisins, and maple syrup.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 167 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• nonstick cooking spray
• 1 cup plain Greek yogurt
• 1 tablespoon turbinado sugar, or to taste
• 2 eggs, at room temperature
• 2 cups peeled and grated carrots
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 teaspoons baking powder
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 1.75 cups whole wheat flour
• 0.5 cup maple syrup
• 0.75 cup raisins
• 0.33333334326744 cup extra-virgin olive oil
• 0.75 cup roughly chopped walnuts
• 1.5 tablespoons whole wheat flour, or as needed

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.