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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.
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Ingredients Method

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

Method
 

  1. Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
  3. 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
  4. 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.)
  5. Mix the carrots, chopped walnuts, and raisins into the wet ingredients and mix to evenly disperse everything.
  6. Then, pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
  7. 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.