Carrot Muffins
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