These moist carrot muffins are a great way to start the day. With shredded carrots, chopped nuts and raisins, the recipe has all the flavors and textures anyone could want in a muffin.
Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 12
Calories 276kcal
Author Robin Gagnon
Equipment
standard sized 12 cavity muffin tin (½ cup each)
Ingredients
1 ¾cupall-purpose flour
¾teaspoonbaking soda
1teaspoonbaking powder
1teaspoonground cinnamon
½teaspoonground gingeroptional
½teaspoonKosher salt or sea salt
2large eggs. preferably room temperature
½cupvegetable oilfor a healthier oil choice, choose coconut oil, avocado oil or light olive oil you can also use melted butter if you like
⅔cuppacked dark brown sugar
¾cupplain yogurt
2cupsshredded carrotfrom about 2 large, peeled carrots Buy pre-shredded carrots to save time or use a box grater or food processor.
½cuprolled oats
½cupchopped walnuts or chopped pecans
⅓cupraisins
Instructions
Preheat oven to 400 degrees F (200 C). Line a standard size muffin pan (½ cup wells) with paper liners or grease it well.
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir to evenly distribute everything and set aside.
In a large bowl, whisk together the eggs and oil until smooth.
Add in the brown sugar and whisk until well incorporated.
Whisk in the yogurt until smooth.
Add the flour mixture and stir gently until mostly incorporated – some flour can still be visible.
Add the grated carrots, oats, walnuts, and raisins. Stir until well distributed.
Scoop the carrot muffin batter into the lined muffin tins to about ½”/12mm from the top. Divide batter evenly between the muffin cups.
Bake muffins for 20-25 minutes until golden brown at edges and a toothpick inserted into the center pulls out clean.
Allow to cool in the muffin tin for at least 10 minutes then transfer to wire rack to cool completely. Best the same day.
Notes
For more whole grains: use a blend of 1 cup all-purpose flour and ¾ cup whole wheat flour in place of the flour called for.Swap gluten-free flour, if gluten intolerant.