Ingredients
1¾cupswhite whole wheat flour,or regular whole wheat flour
1½tspbaking powder
1tspground cinnamon
½tspBaking Soda
½tspsalt
½tspground ginger
¼tspground nutmeg
2cupscarrots,peeled and grated
½cupwalnuts,roughly chopped
½cupraisins,tossed in 1 tsp flour
⅓cupcoconut oil,melted, or extra-virgin olive oil
½cupmaple syrup,or honey
2eggs,preferably at room temperature
1cupGreek yogurt,plain
1tspvanilla extract
1tbspturbinado sugar,(also called raw sugar)
Preparation
Preheat oven to 425 degrees F. If necessary, grease all 12 cups on the muffin tin with butter or non-stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups.
Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. For leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
