Who doesn’t love a good muffin? On busy weekday mornings, they make a perfect breakfast paired with a smoothie, some Greek yogurt, or a hard boiled egg. However, many muffins you find at coffee shops are super sweet, over-sized, and extremely high in calories…more like a dessert than a breakfast!
With a few simple swaps, these carrot muffins are a breakfast option you can feel good about eating. They are filled with whole grains and are naturally sweet, moist and satisfying. I cut down on the sugar and replaced butter with olive oil and Greek yogurt.
I also swapped out the all-purpose flour for white whole wheat flour to make them whole grain. White whole wheat?! I know it sounds like a contradiction. White whole wheat flour is very similar to whole wheat flour in terms of nutrition. However, it’s made from wheat that lacks the major genes for bran color, so it is a lighter color. It also has a milder flavor and softer texture compared to whole wheat flour. White whole wheat flour is still considered a “whole grain” which means the bran and germ have not been removed (the parts of the grain that contain the fiber and B Vitamins). In contrast, white or refined flour, like all-purpose flour, has been stripped of the bran and germ and you are only left with the endosperm….and not too many nutrients.
To mimic the flavors of traditional carrot cake, I made these muffins with grated carrots, raisins, walnuts, cinnamon, ginger, nutmeg and vanilla. You really can’t go wrong with anything carrot cake flavored…if only they had some cream cheese frosting 😉
- 1 ¾ cups white whole wheat flour
- 1 Tablespoon ground flaxseed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots, about 3-4 large carrots
- ½ cup walnuts, roughly chopped
- ½ cup raisins, tossed in 1 teaspoon flour so they don’t stick together
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Preheat oven to 425 degrees. In a large bowl, combine flour, flaxseed, baking powder, baking soda, cinnamon, salt, ginger and nutmeg.
- Add the grated carrots, walnuts, and floured raisins and stir to combine.
- In a medium bowl, whisk together olive oil and maple syrup. Add the eggs and beat well. Then mix in the yogurt and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly in a greased or nonstick muffin pan. Bake for 15 minutes or until the muffins are golden brown and a toothpick or butter knife inserted into a muffin comes out clean.