Whole Wheat Carrot Muffins

Last Updated: February 1, 2020

These moist, healthy and flavorful Whole Wheat Carrot Muffins are lightly sweetened with maple syrup and include turmeric, a spice with anti-inflammatory properties.

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. I also added some walnuts 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. Start by combining the whole oats with the maple syrup, oil and cinnamon, stir and set them aside. Next, grate the carrots, put them in a medium-sized bowl and add your wet ingredients to the carrots. Whisk the wet ingredients together until well blended. Add the dry ingredients to another bowl, whisk them and add your wet ingredients to the dry. Using a rubber spatula, combine the two together until the batter is well blended. Add the walnuts (optional) and give them a quick stir. Don’t overmix the batter or your muffins won’t be as tender. Fill your muffin cups evenly and then top each muffin with the rolled oats mixture, or if you prefer you can just leave them plain. Bake them in a 375ºF oven for approximately 20 minutes.

Enjoy!

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!

Whole Wheat Carrot Muffins

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Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

These healthy and easy to make Whole Wheat Carrot Muffins are lightly sweetened with maple syrup and include turmeric, a spice with anti-inflammatory properties

Course: Breakfast, Snack

Cuisine: American

Keyword: Carrot Muffins, Whole Wheat Carrot Muffins

Servings: 12 muffins

Calories: 194kcal

Ingredients

• 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

For topping:

• 1/3 cup rolled oats
• 1 tbsp. light tasting oil
• 1 tbsp. maple syrup
• 1 dash cinnamon

Instructions

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 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.

Notes

Muffins can be stored in an airtight container for up to 3 days or frozen for later consumption.

*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.

Nutrition

Calories: 194kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 315mg | Potassium: 134mg | Fiber: 1g | Sugar: 9g | Vitamin A: 900IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 0.8mg

Did you make this recipe? Have any questions, comments or suggestions? Leave me a note below!Or take a picture and tag me on Instagram at @sweetandsavourypursuits

References:

What are Turmeric and Curcumin Good For

Top 10 Evidence Based Health Benefits of Turmeric

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