Carrot Muffins Recipe

Veggies...in a muffin? This unexpected blend is the best of both worlds; adding in carrots is a great way to get more vegetables throughout your day.

Preparation time: 15 minutes
Cook time: 13 minutes
Serves: 12

Ingredients

• 1 ¾ cup white whole wheat flour

• 1 ½ teaspoons baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• 2 cups carrots, peeled and grated

• ½ cup vegetable oil

• ½ cup maple syrup

• 2 eggs

• 1 cup plain nonfat Greek yogurt

• 1 teaspoon vanilla extract

Directions

Preheat oven to 425 degrees F. Line a 12-cup muffin tin with paper liners. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. Blend well with a whisk. Add grated carrots, stir to combine. Customize with nuts or dried fruit of your choice. In a separate mixing bowl, combine oil and maple syrup, beat together with a whisk. Add the eggs and beat well. Add yogurt and vanilla extract to mixture and mix. Pour wet ingredient mixture into dry ingredients and mix until just combined (lumps are okay). Divide the batter between the 12 muffin tin cups. Bake muffins for 13 minutes or until golden on top.

Recipe adapted from Cookie and Kate