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Carrot-Walnut Muffins

Rated as 5 out of 5 Stars

"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."
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35 m servings 167
Original recipe yields 20 servings (20 muffins)


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  1. Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
  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 and stir to combine.
  3. Place raisins in 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.
  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 the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  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.


  • Cook's Notes:
  • You will need about 3 large (or up to 6 small/medium) carrots to get 2 cups peeled and grated carrots.
  • Honey can be substituted for maple syrup, and pumpkin puree or applesauce can be used in place of Greek yogurt, if desired.

Nutrition Facts

Per Serving: 167 calories; 8.3 21.2 3.6 19 149 Full nutrition

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These muffins remind me of a really good carrot cake that just happens to be made with better-for-you ingredients. They are delicious, and surprisingly light for being made with whole wheat flou...