Healthy Carrot-Walnut Muffins

Follow our step-by-step guide on how to make Healthy Carrot-Walnut Muffins.

1. Step 1

   Begin by preheating your oven to a toasty 425°F (220°C) and lightly coat 20 muffin cups with nonstick cooking spray to ensure easy release.

2. Step 2

   In a spacious bowl, combine 1 3/4 cups of whole wheat flour with baking powder, cinnamon, baking soda, salt, ground ginger, and nutmeg, whisking until the mixture is harmonious.

3. Step 3

   Fold in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the flour blend.

4. Step 4

   In a smaller bowl, give the raisins a light dusting of 1 1/2 tablespoons of flour, tossing them until well coated, then incorporate them into the flour mixture, discarding any excess flour.

5. Step 5

   In a separate medium bowl, whisk together maple syrup and olive oil, then add the eggs, blending until fully combined.

6. Step 6

   Stir in Greek yogurt and vanilla extract until the mixture is smooth and creamy.

7. Step 7

   Gently pour the wet ingredients into the dry mixture, stirring with a large spoon until just combined—be cautious not to overmix, as this will keep your muffins tender.

8. Step 8

   Spoon the batter into the prepared muffin cups, filling each about three-quarters full, and sprinkle the tops with turbinado sugar for a delightful crunch.

9. Step 9

   Bake in your preheated oven for approximately 13 minutes, or until the muffins turn a lovely golden brown and a toothpick inserted into the center comes out clean.

10. Step 10

    Once baked, let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

11. Step 11

    Enjoy the warm, comforting aroma as they cool, a perfect prelude to the deliciousness that awaits!.