Carrot-Walnut Muffins
Description
These carrot-walnut muffins provide moist texture and a naturally sweet taste in each bite thanks to Greek yogurt, raisins, and maple syrup.
Ingredients
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nonstick cooking spray
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1 3/4 cups whole wheat flour
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1 1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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2 cups peeled and grated carrots
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3/4 cup roughly chopped walnuts
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3/4 cup raisins
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1 1/2 tablespoons whole wheat flour, or as needed
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1/2 cup maple syrup
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1/3 cup extra-virgin olive oil
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2 eggs, at room temperature
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1 cup plain Greek yogurt
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1 teaspoon vanilla extract
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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.