
Healthy Carrot Muffins
December 7, 2020
Serves: Makes 6 muffins
Cooks In: 30 mins
- Preheat oven 220C (425F).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg, raisins, grated carrots and chopped walnuts and make sure they are well combined.
- In a medium mixing bowl, combine the oil, maple syrup whisked egg, yogurt and vanilla then mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
- Grease your muffin tin with some extra virgin olive oil and divide the batter evenly between the 6 muffin cups. Sprinkle the tops of the muffins with coconut sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Enjoy!
Ingredients
- 120g (1 cup) white whole wheat flour or regular whole wheat flour
- 110g (1 cup) grated carrots (about 1 1/2 large or up to 3 small/medium)
- 1/4 cup roughly chopped walnuts
- 1/4 cup jumbo raisin mix (or normal raisins if you can’t find this)
- 1 tsp ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- ¾ tsp baking powder
- 1/4 tsp baking soda
- A pinch of salt
- 3 tbsp extra-virgin olive oil
- 1/4 cup maple syrup or honey
- 1 egg, preferably at room temperature (or flax egg if you would like a vegan option)
- 1/4 cup plain Greek yogurt (or coconut yoghurt if you would like a vegan option)
- 1/2 tsp vanilla extract
For sprinkling on top
- 1 tbsp coconut sugar
- 1 tbsp pumpkin seeds
Feel free to share all your lovely creations with me on instagram @jennifermedhurst or Tiktok @theimperfectnutritionist
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