Name: Carrot-Walnut Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: nonstick cooking spray; 1.75 cups whole wheat flour; 1.5 teaspoons baking powder; 1 teaspoon ground cinnamon; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 2 cups peeled and grated carrots; 0.75 cup roughly chopped walnuts; 0.75 cup raisins; 1.5 tablespoons whole wheat flour, or as needed; 0.5 cup maple syrup; 0.33333334326744 cup extra-virgin olive oil; 2 eggs, at room temperature; 1 cup plain Greek yogurt; 1 teaspoon vanilla extract; 1 tablespoon turbinado sugar, or to taste

Carrot-Walnut Muffins

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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.

Recipe by Jane

Updated on June 8, 2022

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

Yield:

20 muffins

Jump to Nutrition Facts

Ingredients

nonstick cooking spray
1 ¾ cups 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
2 cups peeled and grated carrots
¾ cup roughly chopped walnuts
¾ cup raisins
1 ½ tablespoons whole wheat flour, or as needed
½ cup maple syrup
⅓ cup extra-virgin olive oil
2 eggs, at room temperature
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar, or to taste

Directions

Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
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; stir to combine.
Place raisins in a 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.
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 flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
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
8g	Fat
21g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 167
% Daily Value *
Total Fat 8g	11%
Saturated Fat 2g	8%
Cholesterol 19mg	6%
Sodium 149mg	6%
Total Carbohydrate 21g	8%
Dietary Fiber 2g	8%
Total Sugars 10g
Protein 4g
Vitamin C 1mg	5%
Calcium 45mg	3%
Iron 1mg	5%
Potassium 171mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.