Here’s a new favorite.
I make muffins each week for my meal prep clients and this was a hit.
The other muffin hits are apple strudel and blender breakfast muffins.
These aren’t too sweet and I love the crunchy walnuts nuts in them.
You can feel good eating them. They’re packed with 2 cups of carrots (about 3)!
Hope you enjoy them!
Healthy Carrot Muffins
Adopted from Cookie and Kate Prep
Time: 15 mins Cook Time: 13 mins
Yield: 12 muffins 1x
Ingredients:
Dry:
- 1 ¾ cups white whole wheat flour or regular whole wheat 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
Mix-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), tossed in 1 teaspoon flour
Wet:
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, mix dry ingredients. Blend well with a whisk. Add the grated carrots, chopped walnuts and raisins to the other ingredients and stir to combine.
- In a medium mixing bowl, add wet ingredients and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- 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. Sprinkle the tops of the muffins with turbinado sugar, if desired. (I didn’t)
- 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.
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