Healthy Carrot Muffins
Description
Tender, perfectly sweet and lightly spiced, these carrot muffins are the ultimate healthy muffin! Made with whole-wheat flour, carrots, olive oil, Greek yogurt and honey, these muffins are wholesome through-and-through!
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Ingredients
- 2 cups (240g) whole-wheat flour
- 2 tablespoons (18g) cornstarch or arrowroot starch
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Heaping ¼ teaspoon nutmeg
- 1 cup (233g) plain whole-milk Greek yogurt*
- ⅓ cup (80g) extra-virgin olive oil or melted coconut oil
- ½ cup (180g) honey
- 2 large eggs (100g)
- 2 teaspoons (8g) pure vanilla extract
- 2 cups (178g) shredded carrots
- ¼ cup chopped pecans,
- 1 tablespoon turbinado sugar
Instructions
- Heat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners; coat liners with nonstick spray or oil.
- Whisk together 2 cups (240g) whole-wheat flour, 2 tablespoons cornstarch, 2 teaspoons ginger, 1 ½ teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and heaping ¼ teaspoon nutmeg in a medium bowl, set aside.
- Whisk together 1 cup (233g) Greek yogurt, ⅓ cup (80g) oil, ½ cup (180g) honey, 2 eggs, and 2 teaspoons vanilla in a large bowl until smooth.
- Add flour mixture to yogurt mixture and using a rubber spatula, mix until mostly incorporated but some pockets of flour remain. Gently fold 2 cups (178g) shredded carrots into batter.
- Divide batter (it will be thick) between prepared muffin cups, about ⅓ cup per muffin cup. Combine ¼ cup pecans and 1 tablespoon turbinado sugar and sprinkle evenly over cups of batter.
- Bake muffins 5 minutes at 425°F (218°C) then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. (Total bake time is about 21–23 minutes.)
- Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.
Equipment
Notes
Carrots: You’ll need about ¾ lb. of carrots to get 2 cups shredded.
*Greek yogurt: I recommend whole-milk Greek yogurt, but you can use any fat content you prefer, just be sure to use Greek yogurt. Sour cream can also be substituted.
Bake by internal temp: checking internal temperature is a great way to determine whether or not the muffins are ready. Insert the probe of an instant-read thermometer into the center of a muffin, if it temps 206–210ºF they are ready to be pulled out of the oven!
Storage and reheating:
Store in an airtight container at room temperature for up to 2 days. After that, transfer them tot he fridge for up to 1 week.
The best way to reheat muffins is to place them in a 300ºF (148ºC) oven for 5–8 minutes. Alternatively, you can reheat them in a toaster oven.
For a quicker method, microwave them for 10–15 seconds. The only downfall of the microwave method is the muffin will become a but tough.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 29gProtein: 5gFat: 7.5gSaturated Fat: 1.5gCholesterol: 33mgSodium: 127mgFiber: 3gSugar: 14g
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