Carrot-Walnut Muffins Recipe

Recipesfull introduces to you: Muffin Recipes. (Carrot-Walnut Muffins Recipe). 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.

Brief

Prep 20 mins

Cook: 15 mins

Total: 35 mins

Servings: 20

Yield: 20 muffins

Carrot-Walnut Muffins Recipe

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

Bread

Directions

Step 1

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

Step 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 and stir to combine.

Step 3

Place raisins in 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.

Step 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 the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.

Step 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.

Nutritional Information

Carrot-Walnut Muffins Recipe

Servings Per Recipe:20

Calories: 166.5

% Daily Value *

Protein: 3.6g 7%

Carbohydrates: 21.2g 7%

Dietary Fiber: 2.3g 9%

Sugars: 10.1g

Fat: 8.3g 13%

Saturated Fat: 1.5g 7%

Cholesterol: 18.6mg 6%

Vitamin A Iu: 1861.4IU 37%

Niacin Equivalents: 1.6mg 12%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.9mg 1%

Folate: 13.7mcg 3%

Calcium: 44.5mg 5%

Iron: 0.9mg 5%

Magnesium: 27.6mg 10%

Potassium: 171.4mg 5%

Sodium: 148.7mg 6%

Thiamin: 0.1mg 9%

Calories From Fat: 75.1

*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.

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