Healthy Carrot Muffins

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.  When carrots are abundant, I like to shred them, measure out 2 cups, and vacuum seal them using my FoodSaver vacuum sealer. Then I pop the shredded carrots into the freezer to have them on hand for when the baking mood hits me. We really like this recipe for carrot muffins. They make a great, quick breakfast and after-dinner snack.

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Healthy Carrot Muffins


  • 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 (optional)
  • 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 (If you can’t find turbinado, you can use regular white granulated sugar)
  • Preheat oven to 425 degrees Fahrenheit. Lightly grease all 12 cups on your muffin tin with butter or non-stick cooking spray. Or use disposable baking cups. I prefer the tulip-style baking cups that prevent the muffin from overflowing onto my pan and oven.
  • 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 one teaspoon of 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, vanilla, and mix well.
  • Pour the wet ingredients into the dry and mix with a big spoon until combined. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with 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.
  • Muffins can be frozen for up to 3 months.

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