Wholesome Carrot Muffins
- Yield 12
- Prep 15 minutes
- Cook 20 minutes
- Total 25 minutes
Wholesome Carrot Muffins is a muffins recipe on Avoteb. The yield on the card is 12. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 1/4 cups white whole wheat flour (or all-purpose flour)
- 1 cup old-fashioned oats
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 tsp each ground nutmeg, ground ginger, salt
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup Wholesome Organic Honey
- 1/4 cup avocado or olive oil
- 2 teaspoons vanilla extract, homemade or store-bought
- 1 1/2 cup grated carrot
- optional 1/2 cup raisins
- 1 cup Wholesome Organic Powdered Sugar
- 1 tablespoon Wholesome Organic Honey
- 1-2 tablespoons milk (of any kind)
Method
Warm oven to 350°F. Line 12 baking cups with paper liners, or mist with cooking spray. Keep nearby.
Mix flour, oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together in a large mixing bowl. Beat until combined. Keep nearby.
In a separate bowl, combine the eggs, Greek yogurt, honey, oil, vanilla, carrots and raisins (if using). Whisk until combined.
Tip in the wet ingredients to the dry ingredients, and stir until just combined. (Try not to overmix.)
Portion the batter evenly between 12 baking cups.Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Move pan to a cooling rack, then drizzle with icing once the muffins reach room temperature. Plate while it is hot. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
Beat all ingredients together until combined.
