Healthy Carrot Muffins | Recipe Cart
Healthy, naturally sweetened carrot muffins made with whole grains and topped with turbinado sugar for a delicious treat. Perfect in just 28 minutes!
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Cooking tools:
- Muffin tin
- Cooling rack
- Grater
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Toothpick
- Microwave
- Refrigerator
- Freezer
- Airtight container
Ingredients
- 1 3/4 cups white whole wheat flour or regular whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups peeled and grated carrots* (from 3/4 pound carrots—about 3 large or up to 6 small/medium)
- 1/2 cup roughly chopped walnuts
- 1/2 cup raisins (I like golden raisins), tossed in 1 teaspoon flour
- 1/3 cup melted coconut oil or extra-virgin olive oil**
- 1/2 cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt***
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
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