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Carrot-Walnut Muffins
Carrot-Walnut Muffins
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Greek yogurt, raisins, and maple syrup create moist, sweet carrot-walnut muffins.
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 ground ginger
  • 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 tablespoon turbinado sugar, or to taste
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and generously coat 20 muffin cups with nonstick cooking spray.
  • Combine flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl. Whisk until well blended. Mix in grated carrots and walnuts until combined.
  • In a small bowl, gently coat raisins with 1 1/2 tablespoons of flour until well separated. Combine the coated raisins with the flour mixture, stirring to incorporate. Dispose of any excess flour.
  • In a medium bowl, combine maple syrup and olive oil. Add eggs and whisk until well mixed. Mix in yogurt and vanilla extract until fully incorporated. Pour yogurt mixture into flour mixture and stir until just combined. Fill muffin cups with batter and sprinkle with turbinado sugar before baking.
  • Bake muffins in the preheated oven for about 13 minutes until golden on top and a toothpick inserted into the center comes out clean. Then, let them cool on a rack.

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