Preheat oven to 425 degrees F (220 degrees C).
Line muffin tin with muffin cups.
Raisins (1/2 cup)
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)
Ground Cinnamon (1 tsp)
Salt (1/2 tsp)
Ground Ginger (1/2 tsp)
Ground Nutmeg (1/4 tsp)
. Blend with a whisk.
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)
Maple Syrup (1/2 cup)
and beat together with a whisk. Add
Greek Yogurt (1 cup)
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!