Author Notes
These whole wheat carrot muffins are a healthier breakfast option without sacrificing any flavor. Make them ahead and share with friends for a tasty treat!
http://thewoodandspoon.com/whole-wheat-carrot-muffins/ —Kate Wood
Ingredients
- For the muffins:
-
2 cups
whole wheat flour
-
1-1/2 teaspoons
baking powder
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
salt
-
2 teaspoons
cinnamon
-
1/2 teaspoon
nutmeg
-
1/4 teaspoon
ground ginger
-
1/2 teaspoon
allspice
-
2
large eggs
-
1/3 cup
canola oil
-
1-1/4 cups
packed brown sugar
-
1 cup
full-fat greek yogurt
-
1-1/2 cups
grated carrots
-
1 cup
golden raisins
- For the topping:
-
1/4 cup
brown sugar
-
1-1/2 tablespoons
all-purpose flour
-
1/4 teaspoon
cinnamon
-
1 tablespoon
unsalted butter, at room temp
Directions
-
Move a rack to the upper third of the oven and preheat to 400 degrees. Prepare a muffin tin with 12 liners.
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, combine the eggs, oil, brown sugar, and yogurt.
Add the liquid ingredients to the dry ingredients and fold just until almost combined. Add in the carrots and raisins and stir just until combined. Do not overmix.
Divide the batter up between the muffin tins, filling until about 3/4 of the way full.
In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon for the topping. Use the back of a fork to cut in the butter until pea-sized clumps form. Sprinkle the mixture over the top of the muffins. Bake for 20 minutes or until a cake tester or toothpick inserted comes out barely clean. Be careful to not overbake!
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