Whole Wheat Carrot Muffins
----Last Updated February 13, 2024
It’s no secret I love to bake, but I try to be conscious about my ingredients. I’m all about fiber, protein, and vitamins, and these carrot muffins have it all.
These easy whole-wheat carrot muffins make a great breakfast, lunch or snack!
They are high in fiber (thanks WW flour!), low in sugar (thanks honey!), packed with protein (thanks Greek yogurt!), and have a good dose of Vitamin A (thank carrots!).
I like to pack these in my kids’ lunch with some veggies, fruit and a cheese stick. Make up a bunch and keep in the fridge or freezer for easy grab n’ go access anytime.
Whole Wheat Carrot Muffins
A tasty whole grain carrot muffin that your kids will love! Use these as an easy breakfast, as part of a balanced lunch, or as a wholesome afternoon snack.
Equipment
- 12-cup muffin tin
Ingredients
- 2 cups whole-wheat flour or spelt flour
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain whole-milk Greek yogurt
- ⅓ cup avocado oil or melted coconut oil
- ½ cup honey
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups shredded carrots
- ⅓ cup chopped walnuts or pecans optional
Instructions
- Heat oven to 375°F (218°C). Grab a 12-cup muffin tin and grease with oil or cooking spray.
- In a medium bowl, mix together the dry ingredients: flour, spices, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a large bowl or stand mixer, whisk together the wet ingredients: yogurt, oil, honey, eggs, and vanilla. Then mix in the grated carrots.
- Add the dry ingredients to the wet and mix until just combined. Gently stir in the nuts, if using.
- Divide the batter evenly among the muffin cups. Bake for about 20-25 minutes, or until a toothpick or cake tester comes out clean.
- Let muffins sit for 5 minutes, then transer to an iron rack for cooling. Can store muffins at room temp for 1-2 days, then store in fridge or freezer.
