Healthy Carrot Muffins
30 minMakes 12 muffins
Whole wheat muffins with grated carrots, walnuts and raisins, sweetened with maple syrup and bound with Greek yogurt.
| prepPreheat oven to 425°F / 220°C | ||||||
| prepGrease 12 muffin cups if needed | ||||||
| 220 g white whole wheat flour or regular whole wheat flour | Whisk flour, baking powder, cinnamon, baking soda, salt, ginger & nutmeg | Stir in carrots, walnuts & floured raisins | Pour wet into dry, mix until just combined | Divide batter among muffin cups, sprinkle with turbinado sugar | Bake 425°F / 220°C, 13–16 min until golden & toothpick clean | Cool on rack |
| 1½ teaspoons baking powder | ||||||
| 1 teaspoon ground cinnamon | ||||||
| ½ teaspoon baking soda | ||||||
| ½ teaspoon salt | ||||||
| ½ teaspoon ground ginger | ||||||
| ¼ teaspoon ground nutmeg | ||||||
| 240 g peeled and grated carrots | ||||||
| 60 g roughly chopped walnuts | ||||||
| 85 g raisins, tossed in 1 teaspoon flour | ||||||
| 80 ml melted coconut oil or extra-virgin olive oil | Whisk oil & maple syrup, beat in eggs, yogurt & vanilla | |||||
| 120 ml maple syrup or honey | ||||||
| 2 eggs, preferably at room temperature | ||||||
| 240 ml plain Greek yogurt | ||||||
| 1 teaspoon vanilla extract | ||||||
| 1 tablespoon turbinado sugar, for sprinkling on top | ||||||
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