Whole Wheat Carrot Cake Muffins
Carrots were originally purple, not orange. The orange variety was developed in the 17th century in the Netherlands.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Whole Wheat Carrot Cake Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
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In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, mix together the grated carrots, walnuts, and raisins.
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In another bowl, beat the eggs, honey, vegetable oil, and vanilla extract until well combined.
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Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the carrot mixture and Greek yogurt.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and let the muffins cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 34g12%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
