Carrot muffins—who would’ve thought they’d become my latest obsession? There’s something oddly comforting about biting into a warm, spiced muffin that feels like a hug in every crumb—it’s like autumn wrapped in a paper liner. I swear, if these muffins had a fan club, I’d be president—no doubt about it!
Steps
- Preheat your oven to 425°F (220°C) and, if needed, lightly grease a 12-cup muffin tin with butter or non-stick spray.
- In a large bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg with a whisk until well combined. In a smaller bowl, toss the raisins with a teaspoon of flour to prevent them from sticking. Add the grated carrots, walnuts, and floured raisins to the dry ingredients and stir until incorporated.
- In a medium bowl, whisk together the melted coconut oil and maple syrup. Beat in the eggs, then add the yogurt and vanilla extract, mixing until smooth. If the coconut oil solidifies, gently warm the mixture in the microwave for 30-second intervals.
- Pour the wet ingredients into the dry ingredients and stir with a large spoon just until everything is mixed together—it’s okay if the batter has a few lumps. Evenly distribute the batter across the 12 muffin cups, then sprinkle the tops with turbinado sugar.
- Bake the muffins for 13 to 16 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin on a cooling rack.
- Store any leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze the muffins for up to 3 months.
Ingredients
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots (approximately ¾ pound, about 3 large or up to 6 small/medium carrots)
- ½ cup roughly chopped walnuts
- ½ cup raisins (preferably golden raisins), tossed in 1 teaspoon flour
- ? cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also known as raw sugar), for sprinkling on top
FAQ
- What makes these carrot muffins healthier than traditional ones?
- These carrot muffins are considered healthier because they are made with white whole wheat flour instead of refined all-purpose flour, which means they contain more whole grains. Greek yogurt is used instead of sour cream, offering more protein, and coconut oil or olive oil replaces butter, providing healthier fats. Additionally, they are naturally sweetened with real maple syrup instead of refined sugar.
- Can these muffins be adapted for special diets like vegan or gluten-free?
- Yes, these muffins can be adapted to suit vegan and gluten-free diets. To make them vegan, you can substitute the eggs with flax eggs and use vegan buttermilk or yogurt. For a gluten-free version, replace the whole wheat flour with an all-purpose gluten-free flour blend.
- How should I store these carrot muffins, and can they be frozen?
- You can store these muffins at room temperature for up to two days or in the refrigerator for up to four days. They also freeze well; you can store them in the freezer for up to three months. When you want to enjoy them, simply microwave individual muffins for 30 to 60 seconds until warmed through.
- What are some ingredient substitution options for this recipe?
- If you prefer a different oil, you can use olive oil, which adds an herbal note, or cold-pressed sunflower or grapeseed oil for a more neutral flavor. For a lower-fat option, replace the oil with applesauce. If you don’t want nuts, you can skip the walnuts, and if you prefer not to use Greek yogurt, you may use regular yogurt, though the muffins might not rise as high.
- How can I make the muffins nut-free?
- To make these muffins nut-free, simply omit the walnuts from the recipe. They will still be delicious and maintain their texture with the other ingredients.
Tips
- Grate Carrots Efficiently: For a quicker and easier grating process, use the grating attachment on a food processor rather than grating by hand.
- Prevent Raisins from Clumping: Toss raisins in a little flour before mixing them into the batter to ensure they distribute evenly and don’t stick together.
- Adapt for Dietary Needs: This recipe is versatile and can be adjusted for vegan, gluten-free, or dairy-free diets by substituting the eggs, flour, and yogurt with suitable alternatives.
- Freezing and Reheating: These muffins freeze well. For a quick breakfast, freeze leftover muffins and reheat them individually in the microwave for 30 to 60 seconds until warmed through.
Equipment
- Muffin Tin – A non-stick 12-cup muffin pan.
- Vegetable Peeler – For peeling the carrots.
- Box Grater or Food Processor with Grating Attachment – For grating the carrots.
- Cooling Rack – To cool the muffins after baking.
- Mixing Bowls – Various sizes may be needed for mixing ingredients.
- Whisk – For blending wet and dry ingredients.
- Measuring Cups and Spoons – For accurately measuring ingredients.
