- 1 ¾ c whole wheat flour
- 2 c peeled and grated carrots
- 2 eggs
- 1 c plain Greek yogurt
- ½ c raisins
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ c chopped walnuts
- 1/3 c melted coconut oil or olive oil
- ½ c maple syrup
- 1 tsp vanilla
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
In a separate, small bowl, toss the raisins with 1 tsp flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to other ingredients, stir to combine.
In a medium mixing bowl, combine the oil, maple syrup and beat together with a whisk.
Add the eggs and beat well, then add the yogurt and vanilla and mix well. Pour the wet ingredients into the dry and mix with a big spoon, just until combined.
Divide the batter between the 12 muffin cups. Bake muffins for 13 min or until the muffins are golden on top .