Name: Wholesome Carrot Muffins with Whole Wheat Flour
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 12
Ingredients: 1 ¾ cups white whole wheat flour or regular whole wheat flour; 1 ½ tsp baking powder; 1 tsp ground cinnamon; ½ tsp baking soda; ½ tsp salt; ½ tsp ground ginger; ¼ tsp ground nutmeg; 2 cups peeled and grated carrots (from 3/4 pound carrots—about 3 large or up to 6 small/medium); ½ cup roughly chopped walnuts; ½ cup raisins (preferably golden), tossed in 1 teaspoon flour; ⅓ cup melted coconut oil or extra-virgin olive oil; ½ cup maple syrup or honey; 2 eggs, preferably at room temperature; 1 cup plain Greek yogurt; 1 tsp vanilla extract; 1 tbsp turbinado sugar (raw sugar), for sprinkling

Wholesome Carrot Muffins with Whole Wheat Flour

These healthy carrot muffins are made with whole wheat flour, coconut oil, and maple syrup—perfect for a quick, delicious breakfast.

Prep15 min

Cook13 min

Total28 min

DifficultyEasy

Servings12

These muffins are naturally sweetened with maple syrup and packed with grated carrots, walnuts, and raisins. They're moist, tender, and full of warm spices like cinnamon and ginger.

Made with whole wheat flour and Greek yogurt, they're a wholesome treat that comes together in under 30 minutes. Perfect for meal prep or a grab-and-go breakfast.

Method

Preheat the oven to 425°F. If your muffin tin is not non-stick, grease the 12 cups with butter or non-stick spray.
In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. In a small bowl, toss the raisins with 1 teaspoon of flour to prevent sticking. Add the grated carrots, chopped walnuts, and floured raisins to the flour mixture and stir to combine.
In a medium bowl, whisk together the melted coconut oil and maple syrup. Add the eggs and beat well, then stir in the yogurt and vanilla until smooth. If the coconut oil solidifies, warm the mixture gently in the microwave in 30-second bursts.
Pour the wet ingredients into the dry ingredients and mix with a large spoon just until combined—a few lumps are fine. Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with turbinado sugar.
Bake for 13 to 16 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean. Transfer the tin to a wire rack to cool.
Store leftover muffins covered at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.

💡 Tips

For the best texture, grate the carrots finely and do not overmix the batter.
If using honey instead of maple syrup, the muffins may brown a bit faster—check a few minutes early.
You can substitute the walnuts with pecans or omit them for a nut-free version.

Inspired by a recipe from Cookie and Kate

Wholesome Carrot Muffins with Whole Wheat Flour

Ingredients

Method

💡 Tips

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