These moist, healthy and flavorful Whole Wheat Carrot Muffins are made without refined sugar, include walnuts and turmeric, a spice with anti-inflammatory properties.Jump to Recipe Print Recipe
Healthy Carrot Muffins
These wholesome Whole Wheat Carrot Muffins are light, moist and tender. Since they are spiced with turmeric, cinnamon, ginger and a touch of black pepper they are also super flavourful. The black pepper is added to help our bodies absorb the beneficial properties of turmeric. Walnuts are added to these muffins for some crunch and their nutritional benefits.
Why Add Turmeric
I’ve been hearing so much about the benefits of turmeric lately. Turmeric contains the active ingredient curcumin which has antioxidant and anti-inflammatory properties. What is especially appealing about curcumin is its ability to enhance the function of the liver to detoxify our bodies.
Though I’ve been using turmeric for its beneficial health properties in savoury food for years, I only recently started to use it in baked goods. Since adding turmeric (fresh or dry) to your food is a great way to add antioxidants to your diet, I’ve been on a quest to add it to as many foods as I can. I decided to try it in my baked goods after seeing this recipe over at Green Kitchen Stories.
How to Make Healthy Carrot Muffins
Don’t be intimidated by the list of ingredients in this recipe, these muffins are easy to make. The topping for the muffins is optional. If you choose to include it, start by making the topping and setting it aside (see the recipe card below for ingredients and instructions).
For the muffin batter, start by grating the carrots. Put them in a medium-sized bowl and add your wet ingredients to the carrots. Whisk the wet ingredients together until blended. Measure and add the dry ingredients to another bowl, whisk them and add the wet ingredients to the dry. Combine the ingredients until the batter is well blended. Add the walnuts and give them a quick stir. Don’t overmix the batter or your muffins won’t be as tender. Fill your muffin cups and top each muffin with the rolled oats mixture. Bake them in the oven for approximately 20 minutes.
If you make this recipe be sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
- 1-1/2 cups whole wheat pastry flour
- 1/2 cup oat flour
- 2 tsp. baking soda
- 1-1/2 tsp. turmeric
- 1-1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 1-1/2 cups grated carrots
- 2 eggs, lightly wisked large, room temperature
- 1/2 cup plain yogurt
- 1/2 cup pure maple syrup
- 1/3 cup light tasting oil
- 1 tsp. pure vanilla extract
- 1/2 cup walnut pieces toasted
- 1/3 cup rolled oats
- 1 tbsp. light tasting oil
- 1 tbsp. maple syrup
- 1 dash cinnamon
For the Oat Topping:
- In a small bowl, combine the oats, oil, maple syrup and cinnamon. Set aside.
For the Whole Wheat Carrot Muffins:
- Place a rack in the centre of your oven and preheat the oven to 375ºF.
- In a large bowl, whisk together whole wheat flour, oat flour, turmeric, cinnamon, ginger, baking soda, salt and pepper.
- In a separate bowl, whisk together the yogurt, maple syrup, oil, eggs, vanilla extract and grated carrots.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Add in the walnuts and give it a quick stir.
- Evenly spoon the batter into the greased or paper-lined muffin cups.
- If using, top each muffin with a bit of the oat mixture.
- Bake until a toothpick inserted in the centre of the muffin comes out clean, about 18 to 20 minutes.
- Let the muffins cool in the pan on a rack for 5 minutes. Remove the muffins from the muffin pan and place onto a wire rack to cool.
- Toasting the walnuts will add to the texture and the flavour of your baked goods. You can toast walnuts in a 350ºF oven for about 8-10 minutes or until they are lightly browned and fragrant, let cool and chop coarsely.
- Muffins can be stored in an airtight container for up to 3 days or frozen for later consumption.