Recipe Image

Servings:

Carrot Muffins

Like portable mini-carrot cakes, these muffins are a perfect morning pick me up!

Total Time

35min

4.0

4 Ratings

Author: Abundant Harvest Organics

Servings:

Ingredients

•

1 3/4 cups

Whole Wheat Flour

or Flour of your choice

•

1/2 tsp

Baking Powder

•

1/2 tsp

Baking Soda

•

1/2 tsp

Salt

•

1/2 tsp

Ground Ginger

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/4 tsp

Ground Nutmeg

•

2 cups

Carrots , grated, peeled

•

1/2 cup

Walnuts , chopped

•

1/2 cup

Sun-Maid Raisins

•

1 tsp

All-Purpose Flour

•

1/2 cup

Coconut Oil , melted

•

1/2 cup

Maple Syrup

•

Eggland's Best Classic Eggs

•

1 cup

Greek Yogurt

•

1 tsp

Vanilla Extract

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

Line muffin tin with muffin cups.

Toss the Sun-Maid Raisins (1/2 cup) with All-Purpose Flour (1 tsp) . Set aside.

In a large mixing bowl, combine Whole Wheat Flour (1 3/4 cups) , Baking Powder (1/2 tsp) , Baking Soda (1/2 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Salt (1/2 tsp) , Ground Ginger (1/2 tsp) and Ground Nutmeg (1/4 tsp) . Blend with a whisk.

Grate the Carrots (2 cups) , peel the Carrots (2 cup), and chop the Walnuts (1/2 cup)

Add raisins, carrots and walnuts to other ingredients.

In another mixing bowl, combine Coconut Oil (1/2 cup) and Maple Syrup (1/2 cup) and beat together with a whisk. Add Eggland's Best Classic Eggs (2) , Greek Yogurt (1 cup) and Vanilla Extract (1 tsp) and continue to beat together.

Combine wet and dry ingredients. Divide evenly among the muffin cups.

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!

Nutrition Per Serving

CALORIES

271

FAT

14.7 g

PROTEIN

6.5 g

CARBS

31.0 g