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.
Provided by Jane
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 18
Steps:
- 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 and stir to combine.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g
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Melari O gordillo
[email protected]These muffins are the perfect fall treat.
Amos Mahando
[email protected]I'm not a baker, but these muffins were so easy to make. I'm definitely going to make them again.
Sama Akwe
[email protected]These muffins are a great way to use up leftover carrots.
rakib miya
[email protected]I made these muffins for my picky eater and he loved them! That's a win in my book.
Tamim Prince
[email protected]These muffins are so moist and fluffy! I love them!
Vandiyas Nafis
[email protected]I added a little bit of cinnamon to the batter and it gave the muffins a really nice flavor.
Kevany Ballintine
[email protected]These muffins are perfect for a healthy breakfast or snack.
Brian Daniels
[email protected]I've made these muffins with different types of nuts and they're always delicious. My favorite is with pecans.
Alizey shah
[email protected]These muffins are a great way to get your kids to eat their vegetables.
issa chan
[email protected]I love the moist texture and the sweet carrot flavor of these muffins.
Jade Estrada
[email protected]These muffins are so easy to make and they're always a hit with my family and friends.
Sangay Lhendup
[email protected]I'm not a huge fan of carrots, but these muffins were surprisingly good. The walnuts add a nice crunch.
Zakira Goolam
[email protected]These muffins are the perfect grab-and-go breakfast or snack.
Olivia Atkins
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone raved about them.
Azan Bhatti
[email protected]These muffins are so moist and delicious! I love the combination of carrots and walnuts.
Jasper141
[email protected]I've made these muffins several times now and they're always a favorite. They're easy to make and always turn out great.
G Miller Jr
[email protected]I made these muffins for my family and they were a hit! Everyone loved them.
Joyce Ezeji
[email protected]These muffins are moist and flavorful, with a perfect balance of carrot and walnut. I followed the recipe exactly and they turned out perfectly.