Carrot-Walnut Muffins

4.7
(3)
3 Reviews
2 Photos

Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.

Submitted by Jane
Updated on July 28, 2024
2
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
20
Yield:
20 muffins
Jump to Nutrition Facts

Ingredients

  • nonstick cooking spray

  • 1 ¾ cups 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

  • ¾ cup roughly chopped walnuts

  • ¾ cup raisins

  • 1 ½ tablespoons whole wheat flour, or as needed

  • ½ cup maple syrup

  • ⅓ cup extra-virgin olive oil

  • 2 eggs, at room temperature

  • 1 cup plain Greek yogurt

  • 1 teaspoon vanilla extract

  • 1 tablespoon turbinado sugar, or to taste

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.

  2. Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.

  3. Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.

  4. Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.

  5. Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

Recipe Tips

You will need about 3 large (or for small/medium up to 6) carrots to get 2 cups peeled and grated carrots.

Honey can be substituted for maple syrup, and pumpkin puree or applesauce can be used in place of Greek yogurt, if desired.

Nutrition Facts (per serving)

167 Calories
8g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 167
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 8%
Cholesterol 19mg 6%
Sodium 149mg 6%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 10g
Protein 4g 7%
Vitamin C 1mg 1%
Calcium 45mg 3%
Iron 1mg 5%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Vegan Carrot Cake Muffins
Apple, Carrot, and Chia Muffins
4 Ratings
Carrot Buckwheat Muffins
Better Morning Glory Muffins
71 Ratings
Whole Wheat Carrot-Raisin Muffins
44 Ratings
Healthy Roasted Cushaw Muffins with Rosemary Sea Salt
Apple, Carrot, and Ginger Muffins
4 Ratings
Thanksgiving Muffins
6 Ratings
Pineapple Upside-Down Muffins
25 Ratings
Carrot Oatmeal Muffins
215 Ratings
Great Apple and Carrot Muffins
12 Ratings
Wicked Whole Wheat Orange Carrot Muffins
8 Ratings
Avocado-Banana-Walnut Muffins
8 Ratings
Carrot and Cranberry Muffins
48 Ratings
Carrot Sweet Potato Muffins
1 Rating
Whole Wheat Oatmeal Chocolate Chip Muffins
3 Ratings