EASY Whole Wheat Carrot Muffin Recipe
Healthy whole wheat carrot muffins made with applesauce and Greek yogurt.
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup unsweetened applesauce
- ½ cup nonfat plain Greek yogurt
- ½ cup packed brown sugar
- 2 tablespoons canola oil
- 1 egg
- 1 cup lightly packed shredded carrots
- ⅓ cup golden raisins
- ⅓ cup chopped pecans
- 12 pecan halves
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly coat a 12-cup muffin tin with cooking spray.
- In a medium bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil, and egg. Stir until smooth and well blended.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the shredded carrots, golden raisins, and chopped pecans.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 7 minutes.
- Remove the muffin tin briefly and place one pecan half on top of each muffin.
- Return to the oven and continue baking for 7 to 9 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins from this Whole Wheat Carrot Muffin Recipe to cool in the pan for a few minutes before transferring them to a wire rack.
- Serve warm or at room temperature.
Notes
- Golden raisins can be replaced with regular raisins or dried cranberries.
- Canola oil may be substituted with avocado oil or light olive oil.
- Serve with fresh fruit, yogurt, or a warm cup of tea.
- These muffins are excellent for meal prep and grab-and-go breakfasts.
- For extra crunch, sprinkle chopped pecans over the tops before baking.