With a little planning, carrots are a great crop to plant in the fall and harvest throughout the winter. They actually get sweeter with the colder weather. Here’s a recipe I like to use when carrots are abundant.
Healthy Carrot Muffins
Prep Time: 15 min
Cook Time: 13 min
Total Time: 28 min
- 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
- 1⁄2 cup roughly chopped walnuts
- 1⁄2 cup raisins
- 1⁄3 cup melted coconut oil or extra-virgin olive oil
- 1⁄2 cup maple syrup
- 2 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
- 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.
- 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.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins turbinado sugar. Bake muffins for 13 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. 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.