Carrot Muffins Recipe – Easiest Recipe Ever

Carrot Muffins Recipe – Easiest Recipe Ever:-  Nutritious carrot muffins that have an incredible flavour! Whole wheat flour is used in the preparation of them, and maple syrup is used to sweeten them.
Every time I take out the vegetable peeler, my dog Cookie does not hesitate to start sprinting after me.

Carrot Muffins Recipe – Easiest Recipe Ever

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Without a doubt, she is able to hear it slicing through the air before it even comes into contact with a carrot. After that, she begins to beg for shreds of carrot by bouncing up and down. At times, she may be rather demanding. I am not in the least bit regretful that I have made a little carrot beast that is entitled to its own existence.

INGREDIENTS

• 1 ¾ cups 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 peeled and grated carrots (from ¾ pound carrots—about 3 large or up to 6 small/medium)
• ½ cup roughly chopped walnuts
• ½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup maple syrup or honey
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

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INSTRUCTIONS

The oven should be preheated at 425 degrees Fahrenheit. In the event that it is required, grease all twelve cups on your muffin tin with butter or non-stick cooking spray (mine pan is non-stick and does not require any fat).

Combine the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a large mixing basin. Mix until everything is evenly distributed. Combine thoroughly with a whisk. To prevent the raisins from sticking together, pour one teaspoon of flour into a second, smaller bowl and stir them with the raisins. When you have finished combining the other ingredients, add the grated carrots, chopped walnuts, and dusted raisins and toss to blend.

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The oil and maple syrup should be mixed together in a medium-sized mixing dish using a whisk to blend the two ingredients. Add the eggs and beat them thoroughly, then add the yoghurt and vanilla extract and blend them thoroughly. (In the event that the coconut oil becomes solid when it comes into touch with cold components, reheat the combination in the microwave in increments of thirty seconds while doing so.)

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While using a large spoon, blend the wet and dry ingredients until they are completely incorporated (it is acceptable for there to be some lumps). In each of the twelve muffin cups, distribute the batter in an even manner. The muffins should be topped with turbinado sugar once they have been baked. When a toothpick is inserted into a muffin, it should come out clean.

Bake the muffins for thirteen to sixteen minutes, or until the tops of the muffins are golden brown. Before allowing the muffin tin to cool, place it on a cooling rack. If you have any muffins left over, you can keep them in the refrigerated for up to four days or at room temperature for an additional two days if you cover them and store them. Freeze any muffins that are left over for up to three months.

Nutrition

• Calories: 208 kcal
•  Carbohydrates: 31g
•  Protein: 2g
•  Fat: 9g
•  Saturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 23 mg
• Sodium: 162 mg
•  Potassium: 75 mg
•  Fiber: 1g
• Sugar: 20g
• Vitamin A: 2556 IU
• Vitamin C: 1 mg
• Calcium: 25 mg
• Iron: 1 mg

Notes