Whole Wheat Carrot Muffins Recipe

Name: Whole Wheat Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the muffins:; 2 cups whole wheat flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1/2 teaspoon allspice; 2 large eggs; 1/3 cup canola oil; 1-1/4 cups packed brown sugar; 1 cup full-fat greek yogurt; 1-1/2 cups grated carrots; 1 cup golden raisins; For the topping:; 1/4 cup brown sugar; 1-1/2 tablespoons all-purpose flour; 1/4 teaspoon cinnamon; 1 tablespoon unsalted butter, at room temp

Servings: persons

For the muffins:
2 cups whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon allspice
2 large eggs
1/3 cup canola oil
1-1/4 cups packed brown sugar
1 cup full-fat greek yogurt
1-1/2 cups grated carrots
1 cup golden raisins
For the topping:
1/4 cup brown sugar
1-1/2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 tablespoon unsalted butter, at room temp

1
Move a rack to the upper third of the oven and preheat to 400 degrees. Prepare a muffin tin with 12 liners.
2
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, combine the eggs, oil, brown sugar, and yogurt.
3
Add the liquid ingredients to the dry ingredients and fold just until almost combined. Add in the carrots and raisins and stir just until combined. Do not overmix.
4
Divide the batter up between the muffin tins, filling until about 3/4 of the way full.
5
In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon for the topping. Use the back of a fork to cut in the butter until pea-sized clumps form. Sprinkle the mixture over the top of the muffins. Bake for 20 minutes or until a cake tester or toothpick inserted comes out barely clean. Be careful to not overbake!

815

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the muffins:, 2 cups whole wheat flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Whole Wheat Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Carrot Muffins

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