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How to Make Carrot-Walnut Muffins - A Step-by-Step Guide

Carrot-Walnut Muffins are the perfect way to start your day with a healthy, delicious treat. Packed with the goodness of carrots and the crunch of walnuts, these muffins are an excellent choice for breakfast, brunch, or an afternoon snack. This recipe is simple and easy to follow, and the result is moist, flavorful muffins that the whole family will love.

Carrots are a versatile and nutritious vegetable, and they are the star of this recipe. They add natural sweetness and moisture to ...

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Ingredients

  • nonstick cooking spray
  • 1 ¾ cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 cups peeled and grated carrots
  • ¾ cup roughly chopped walnuts
  • ¾ cup raisins
  • 1 ½ tablespoons whole wheat flour, or as needed
  • ½ cup maple syrup
  • ⅓ cup extra-virgin olive oil
  • 2 eggs, at room temperature
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 20
  • Yield: 20 muffins

  • Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
  • Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.
  • Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
  • Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  • Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

    • Nutrition

    167 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 19mg
    • Sodium: 149mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 171mg

    Categories

    Breakfast recipes
    Dessert recipes
    Snack recipes
    Baking recipes
    Vegetarian recipes