These carrot muffins are a great one for pre or post workout, whatever time of day that may be for you. These are also a great quick option as a snack, throughout the day, or alongside a coffee and a protein shake to start your day off right!
INGREDIENTS:
- 1 ¾ cups (210g) white whole wheat flour or regular 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 (220g) peeled and grated carrots
- ½ cup / 60g roughly chopped walnuts
- ½ cup (70g) golden raisins, tossed in 1 teaspoon flour
- ⅓ cup (70g) melted coconut oil or extra-virgin olive oil
- ½ cup (170g) honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
DIRECTIONS:
- Preheat oven to 425F (215C). If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (we used a silicon muffin tray so no need)
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
- In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk.
- Add the eggs and beat well, then add the yogurt and vanilla and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Divide the batter evenly between the 12 muffin cups.
- Bake muffins for 13 to 16 minutes, or until the muffins are golden on top.
- Place the muffin tin on a cooling rack to cool.
Makes 12 muffins
Nutrition:
Cals: 217 calories
Protein: 6g
Carbs: 25g
Fat: 11g