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Wholesome Carrot Cake Muffins Recipe with Whole-Wheat Flour

Wholesome Carrot Cake Muffins

Tender whole-wheat carrot muffins sweetened with pure maple syrup and flavored with cinnamon and nutmeg. Optional raisins and chopped nuts add chewy texture and a satisfying crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups Whole-wheat flour
  • 1 ½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ½ teaspoon Fine salt
Wet Ingredients
  • ⅓ cup Melted coconut oil or mild olive oil
  • ½ cup Pure maple syrup
  • 2 Large eggs
  • 1 cup Plain yogurt or Greek yogurt
  • 1 teaspoon Vanilla extract
Add-Ins
  • 1 ½ cups Finely grated carrots
  • ½ cup Raisins, optional
  • ½ cup Chopped pecans or walnuts, optional

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Whisk the whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg, and fine salt together in a large bowl.
  3. In a second bowl, whisk the melted coconut oil or mild olive oil, maple syrup, eggs, yogurt, and vanilla until smooth. If using coconut oil, let it cool slightly first.
  4. Pour the wet mixture into the dry ingredients and stir just until no large streaks of flour remain. Avoid overmixing so the muffins stay tender.
  5. Fold in the finely grated carrots, raisins, and chopped pecans or walnuts if using. Mix gently and stop as soon as the add-ins are evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. This amount gives the muffins room to rise while producing nicely rounded tops.
  7. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for 15–20 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack. Allowing air to circulate around the bottoms prevents excess moisture from making them soggy.

Notes

Grate the carrots finely and do not squeeze out their moisture unless they are unusually wet. Let melted coconut oil cool slightly before combining it with the eggs. Store cooled muffins in an airtight container and serve unfrosted for breakfast.