Carrot-Walnut Muffins

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.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons baking powder
• 1 ¾ cups whole wheat flour
• ¾ cup raisins
• nonstick cooking spray
• ½ cup maple syrup
• ⅓ cup extra-virgin olive oil
• 1 cup plain Greek yogurt
• 1 tablespoon turbinado sugar, or to taste
• 2 eggs, at room temperature
• 2 cups peeled and grated carrots
• ¾ cup roughly chopped walnuts
• 1 ½ 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.