These were so delicious my boyfriend ate three right when they came out the oven.
This week, I’ve been eating them for breakfast with some yogurt and berries (Pictured above).
I like to drizzle a little maple syrup over the yogurt and muffin since the muffin isn’t too sweet.
It’s a nice healthy indulgence.
Be sure to get whole wheat pastry flour to get a light fluffy texture.
Hope you enjoy them like I did!
Why You’ll love ’em:
- It’s a whole breakfast in a muffin!
- Made with 3 carrots
- You get healthy protein from the walnuts and yogurt
- No refined sugars so won’t get sugar crash from them
The original recipe is from Cookie and Kate
Healthy Whole Wheat Carrot Muffins
Yield: 12 muffins
Ingredients:
Dry ingredients:
- 1 ¾ cups whole wheat pastry 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
Wet ingredients:
- ⅓ cup extra-virgin olive oil or melted coconut oil
- ½ cup maple syrup or honey
- 2 eggs,
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups peeled and grated carrots (from ¾ pound carrots—about 3 large or up to 6 small/medium)
- ½ cup roughly chopped walnuts
- ½ cup raisins (I like golden raisins)
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
- In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine
- In a separate medium mixing bowl, combine the oil, maple syrup, and eggs and beat well. Then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Mix the carrots, chopped walnuts, and raisins into the wet ingredients and mix to evenly disperse everything.
- Then, pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
- Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Healthy Whole Wheat Carrot Muffins
A whole, healthy breakfast in a muffin. Make them for the week like I did. Packed with carrots, walnuts, raisins, and yogurt for a balanced breakfast.
Ingredients
Dry ingredients:
- 1 ¾ cups whole wheat pastry 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
Wet ingredients:
- ⅓ cup extra-virgin olive oil or melted coconut oil
- ½ cup maple syrup or honey
- 2 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Add-ins:
- 2 cups peeled and grated carrots from ¾ pound carrots—about 3 large or up to 6 small/medium
- ½ cup roughly chopped walnuts
- ½ cup raisins I like golden raisins
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
- In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine
- In a separate medium mixing bowl, combine the oil, maple syrup, and eggs and beat well. Then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Mix the carrots, chopped walnuts, and raisins into the wet ingredients and mix to evenly disperse everything.
- Then, pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
- Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
