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Healthy Carrot Muffins

By April 6, 2017


  • 1 ¾ c whole wheat flour
  • 2 c peeled and grated carrots
  • 2 eggs
  • 1 c plain Greek yogurt
  •  ½ c raisins
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ c chopped walnuts
  • 1/3 c melted coconut oil or olive oil
  • ½ c maple syrup
  • 1 tsp vanilla


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 tsp flour so they don’t stick together. Add the grated carrots, chopped walnuts and  floured raisins to other ingredients, stir to combine.

In a medium mixing bowl, combine the oil, maple syrup and beat together with a whisk.

Add the eggs and beat well, then add the yogurt and vanilla and mix well. Pour the wet ingredients into the dry and mix with a big spoon, just until combined.

Divide the batter between the 12 muffin cups. Bake muffins for 13 min or until the muffins are golden on top .