Whole Grain Carrot Cake Muffins

Every spring, I get so excited because this recipe is our go-to for breakfasts and snacks. This also makes a great carrot cake for Easter. These are so moist you’re going to love them.

Use whatever flour you prefer. I have used Whole Wheat, Spelt, and Rye. I also go heavy on the spices because I love a good spiced muffin! Feel free to soak these overnight. I have made them both ways.

Ingredients:

1 3/4 c. whole grain flour

1 1/2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ginger

1/4 tsp. nutmeg

2 c. grated carrots (about 6 small carrots)

1/2 c. walnuts (optional)

1/2 c. raisins (tossed in some flour)

1/3 c. melted butter

1/2 c. honey or maple syrup

2 large eggs

1 c. yogurt

1 tsp. vanilla

Preheat oven to 425°F.

Grease muffin tin or use paper cups.

In a large mixing bowl, combine the flour, baking powder, cinnamon, soda, salt, ginger, and nutmeg. Blend well.

In medium sized bowl, blend eggs, butter, honey, yogurt, vanilla together.

In a small bowl, toss the raisins with a tablespoon or so of flour so they don’t stick together.

Add the grated carrots, chopped walnuts, and floured raisins to the wet ingredients and stir to combine.

Add all wet ingredients to dry ingredients and stir just until incorporated.

Add batter to muffin cups and bake for 20-25 minutes, depending on how full your muffin cups are.

I topped my cooled muffins with a cream cheese frosting because we were having company over.

It was 2 blocks of cream cheese, some maple syrup, heavy cream, vanilla, and whipped it with a hand mixer until it became fluffy.

I hope you enjoy this as much as we do! You can click the link below to watch a short reel on these muffins.

Happy baking friends!

-Natalie