Ingredients
Scale
- 1.5 cups whole wheat flour (or gluten-free blend)
- 1 cup rolled oats (old-fashioned)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup pure maple syrup or honey
- 1/3 cup melted coconut oil or avocado oil
- 1/3 cup Greek yogurt or unsweetened applesauce
- 1 teaspoon vanilla extract
- 1.5 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with a bit of coconut oil. Grate your carrots finely using a box grater or a food processor; fine shreds integrate better into the batter for a moist crumb.
- In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, ginger, and salt. Ensure there are no large clumps of spices or leavening agents so the muffins rise evenly.
- In a separate medium bowl, beat the eggs lightly. Whisk in the maple syrup, melted oil, Greek yogurt, and vanilla extract until the mixture is smooth and well combined. This emulsification ensures the muffins have a consistent texture.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Gently fold in the grated carrots, raisins, and chopped nuts. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes