Whole Wheat Carrot Muffin Recipe
These wholesome whole wheat carrot muffins are made with nutritious ingredients like applesauce, Greek yogurt, and shredded carrots. They are lightly spiced with cinnamon, nutmeg, and ginger for a warm and comforting flavor. Topped with a crunchy pecan half, these muffins are perfect for a quick and delicious breakfast or snack.
— Constant Cookbook
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¾ cup unsweetened applesauce
- ½ cup nonfat plain Greek yogurt
- ½ cup (packed) brown sugar
- 2 tbsp canola oil
- 1 egg
- 1 cup (lightly packed) shredded carrots
- 1/3 cup golden raisins
- 1/3 cup chopped pecans
- 12 pecan halves
Instructions
- Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.
- In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.
- Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.
- Spoon the muffin batter into the prepared muffin cups.
- Bake for 7 minutes. Place one pecan half on top of each muffin. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.
- Remove muffins from the pan and allow to cool. Serve.
Cook Time
15M
Prep Time
PT15M
Yield
Makes 12
Nutrition
- Serving Size: 1 Muffin
- Calories: 178.5 kcal
- Carbohydrate Content: 31.2 g
- Protein Content: 3.8 g
- Fat Content: 6.3 g
- Saturated Fat Content: 0.6 g
- Cholesterol Content: 15.9 mg
- Sodium Content: 126.9 mg
- Fiber Content: 3.1 g
- Sugar Content: 14.8 g
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