Carrot Cake Muffins

Ingredients

• Wheat flour

  Whole-grain

  1 ¾ cup or 210g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ½ tsp or 7g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Carrots

  Raw

  340g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

• Raisins

  Golden seedless

  ½ cup, packed or 83g

• Coconut oil

  ⅓ cup or 73g

• Maple syrups

  ½ cup or 161g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Vanilla extract

  1 tsp or 4g

• Turbinado sugar

  1 tbsp or 15g

Directions

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado 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.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
6. CARROT GRATING TIPS: You can grate the carrots by hand, or for an easier option, use the grating attachment on your food processor.

Similar Foods

• Carrot Cake Mug Cake
• Breakfast Carrot Cake
• Carrot Cake Oatmeal
• Overnight Carrot Cake Porridge
• Carrot Cake Smoothie Bowl
• Carrot Cake Baked Oatmeal