Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Line muffin tin with muffin cups.
Step 3
Toss the
Raisins (70 g)
with
All-Purpose Flour (3 g)
. Set aside.
Step 4
In a large mixing bowl, combine
Whole Wheat Flour (210 g)
,
Baking Powder (2 g)
,
Baking Soda (2 g)
,
Ground Cinnamon (3 g)
,
Salt (3 g)
,
Ground Ginger (as needed)
and
Ground Nutmeg (as needed)
. Blend with a whisk.
Step 5
Grate the
Carrots (300 g)
, peel the Carrots (2 cup), and chop the
Walnuts (60 g)
Step 6
Add raisins, carrots and walnuts to other ingredients.
Step 7
In another mixing bowl, combine
Coconut Oil (120 mL)
and
Maple Syrup (120 mL)
and beat together with a whisk. Add
Eggs (2)
,
Greek Yogurt (240 g)
and
Vanilla Extract (5 mL)
and continue to beat together.
Step 8
Combine wet and dry ingredients. Divide evenly among the muffin cups.
Step 9
Bake for 13 minutes or until they are golden on top. Feel free to freeze the muffins to save for later or serve warm. Enjoy!
