Carrot Cake Maple Muffins

a freshly baked muffin in a cup
This content originally appeared on 
tasteforlife.com
Prep Time:
35 minutes
Yield:
12 muffins

Ingredients

  • 3⁄4 cup white whole-wheat flour
  • 1⁄2 cup all-purpose flour
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground nutmeg
  • 1⁄4 tsp ground ginger
  • 1⁄8 tsp ground cloves
  • 1 tsp salt 2 large eggs
  • 3⁄4 cup maple syrup
  • 1⁄2 cup melted coconut oil, plus 2 tsp for greasing pan
  • 2 tsp vanilla extract
  • 1 1⁄2 cup shredded carrots
  • 1⁄2 cup raisins
  • 1⁄2 cup chopped walnuts

Directions

  1. Preheat oven to 375°. Grease the cups of a 12-cup muffin pan with the 2 teaspoons of coconut oil.
  2. Whisk flours, baking powder, baking soda, spices, and salt together in a large bowl.
  3. Whisk together eggs, maple syrup, melted coconut oil, and vanilla in a medium bowl until mixture is combined and smooth. Whisk maple syrup mixture into flour mixture until just combined. Gently stir in carrots, raisins, and walnuts.
  4. Fill each cup of muffin pan with approximately 1⁄4 cup batter. Bake for 15 to 18 minutes, until a cake tester comes out clean when inserted in center of a muffin.
  5. Let muffins cool for 10 minutes in pan. Remove muffins and transfer them to a wire rack to cool completely.

Nutrition Info

1 Muffin: 226 Calories, 3 g Protein, 30 g Carbohydrates, 2 g Fiber, 12 g Total fat (9 g sat), 172 mg Sodium, ★★★ Vitamin D, ★★ Vitamin B2 (riboflavin), Phosphorus, ★ Vitamin A, B1 (thiamine), Calcium