- Food: Carrot Muffins
- Writer: Lizzie Green
- Content-Type: Food Blog
Grated carrots, walnuts, and raisins are packed into these substantial carrot muffins. They have a lot of texture but are light and fluffy at the same time.
These muffins make a great grab-and-go breakfast thanks to the nuts and whole grains!
They also defrost and freeze well. Individual muffins are simply microwaved for 30 to 60 seconds, or until they are gently warmed throughout.
What makes these carrot muffins nutritionally sound?
Granted, “healthy” is a relative concept, but here are a few reasons why I think these muffins are better for you than most:
- Rather of using refined all-purpose flour, white whole wheat flour is used in these carrot muffins. That implies they’re made entirely of whole grains, but because white whole wheat flour has such a subtle flavor, you won’t notice.
- Sour cream is replaced with protein-rich Greek yogurt.
- Butter can be replaced with coconut or olive oil (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)
- These muffins are naturally sweetened because real maple syrup replaces refined sugar.
- When all of these ingredients are combined, you get hearty muffins that taste like carrot cake. With these infants, you can enjoy carrot cake in the morning!
- These muffins are very simply adaptable to a vegan or gluten-free diet. For more information, see my recipe notes.
|15-minute prep time
13 minutes to cook
Time spent: 28 minutes
Serving: 12 muffins per batch
Whole wheat flour, coconut oil, and maple syrup are used to make these healthy carrot muffins. Of course, they taste excellent as well. These muffins are a delicious and easy breakfast option. This recipe makes 12 muffins.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, preferably at room temperature
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots (from ¾ pound carrots—about 3 large or up to 6 small/medium)
- ½ cup roughly chopped walnuts
- ½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
- 1 teaspoon ground cinnamon
- ⅓ cup melted coconut oil or extra-virgin olive oil
- 1 cup plain Greek yogurt
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Preheat the oven to 425 degrees F. Fat your muffin tin with butter or non-stick cooking spray if necessary (mine pan is non-stick and doesn’t require any grease).
- Combine the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a large mixing basin. Using a whisk, thoroughly combine the ingredients. Toss the raisins with 1 teaspoon flour in a separate small bowl so they don’t clump together. Stir together the grated carrots, chopped walnuts, and dusted raisins with the remaining ingredients.
- Blend the oil and maple syrup in a medium mixing bowl and whisk to combine. Beat the eggs thoroughly, then stir in the yogurt and vanilla extract. (If the coconut oil hardens when it comes into contact with cold ingredients, gradually reheat the mixture in 30-second bursts in the microwave.)
- Pour the wet ingredients into the dry and stir just until incorporated using a large spoon (a few lumps are ok). Evenly distribute the batter among the 12 muffin cups. Sprinkle turbinado sugar on top of the muffins. Bake for 13 to 16 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- To cool, place the muffin tray on a cooling rack. If you have any leftover muffins, store them at room temperature for up to two days or in the refrigerator for up to four days, covered. Leftover muffins can be frozen for up to 3 months.
CARROT GRATING TIPS: You can grate the carrots by hand or use the grating attachment on your food processor for a simpler option.
NOTE ON OILS: I use coconut oil in this recipe. I used unrefined coconut oil and the flavor is barely detectable in the finished product. If you’re into that, olive oil will give the muffins a herbal note. Although vegetable oil has a neutral flavor, most vegetable/canola oils are heavily processed, therefore if possible, choose cold-pressed sunflower or grapeseed oil.
NOTE ON GREEK YOGURT: I’ve made muffins with various fat percentages and they’ve always come out well. Higher-fat yogurt will result in a richer muffin. You can also use plain yogurt instead of Greek yogurt, but your muffins will not rise as high.
MAKE IT VEGAN: Flax “eggs” can be used in place of eggs. Substitute a lesser amount of vegan buttermilk for the yogurt—just combine 2/3 cup non-dairy milk with 2 tablespoons vinegar. Allow 5 minutes for it to cool before mixing it in with the remaining liquid components. Alternatively, 1 cup of vegan yogurt can be used.
ELIMINATE THE DAIRY: See the buttermilk option up top.
MAKE IT EGG-FREE: Replace the usual eggs with flax eggs.
TO MAKE IT GLUTEN-FREE, replace the whole wheat flour with an all-purpose gluten-free flour blend. Bob’s Red Mill makes a gluten-free blend that is delicious.
REMOVE THE WALNUTS TO MAKE IT NUT-FREE!
MAKE IT LESS FATTENING: While I believe this bread has a good level of fat, if you’re on a low-fat diet, you may replace the oil with applesauce.