Carrot Muffins

Serves: 12


1 ¾ cups whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

2 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

1 ¾ cups carrot, peeled, grated (about 2 large carrots)

½ cup walnuts, chopped*

½ cup golden raisins, chopped

⅓ cup extra-virgin olive oil

½ cup pure maple syrup

¼ cup unsweetened applesauce

2 eggs

1 cup plain Greek yogurt

1 tsp vanilla extract



  1. Preheat oven to 425º
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger and nutmeg.
  3. Stir in the grated carrots, walnuts and raisins to the dry mixture.
  4. In a medium bowl, whisk together the oil, maple syrup and applesauce. Add in the eggs, yogurt and vanilla and whisk well.
  5. Pour the wet ingredients into the dry mixture and stir until just combined.
  6. Divide the batter between 12 muffin cups. Sprinkle muffins with leftover chopped walnuts.
  7. Bake for 13-15 minutes, or until a toothpick inserted into a muffin comes out clean.

* To make this recipe nut-free, substitute the walnuts with sunflower seeds