Moist Healthy Carrot Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups flour (I like using half whole wheat and half all-purpose for better texture)
02 -
2 teaspoons baking soda
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground ginger
05 -
2 teaspoons ground cinnamon
06 -
1/4 cup oats, divided (some for liners, some for topping)
→ Wet Ingredients
07 -
2/3 cup melted coconut oil
08 -
1 cup light brown sugar, packed
09 -
1/2 cup unsweetened apple sauce
10 -
1/4 cup Greek yogurt
11 -
3 large eggs, at room temperature
12 -
2 teaspoons vanilla extract
→ Mix-ins
13 -
2 cups finely shredded carrots
14 -
1/2 cup sweetened shredded coconut
15 -
1/2 cup juicy raisins
16 -
1/2 cup chopped walnuts
# Instructions:
01 -
Get your oven preheated to 350°F with a rack in the center position. Either line your muffin tin with paper liners or give them a quick spray with cooking oil. Sprinkle half of your oats into the bottom of each liner – this gives a nice texture to the bottom of the muffins.
02 -
In a medium bowl, whisk together the flours, baking soda, cinnamon, ginger, and salt until everything is well combined. Set this aside for now.
03 -
Grab a large bowl and whisk together the brown sugar and coconut oil until mixed. Add the yogurt and apple sauce, then beat for about a minute until everything comes together (don't worry if it looks a bit thin and grainy at this point). Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
04 -
Now comes the important part – gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Don't overmix or your muffins might turn out tough! Once the flour is incorporated, fold in your shredded carrots, coconut, raisins, and walnuts. The batter will be pretty thick.
05 -
Divide the batter evenly between your prepared muffin cups. Sprinkle the remaining oats on top of each muffin for a rustic look. If you're feeling fancy, add a bit of extra shredded coconut on top too.
06 -
Slide your muffin tin into the preheated oven and bake for about 20-23 minutes. You'll know they're done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for a few minutes before moving to a wire rack.
# Notes:
01 -
These muffins are incredibly moist thanks to the combination of yogurt and applesauce, which also helps reduce the amount of oil needed.
02 -
After many test batches, I've found that 2/3 cup of coconut oil gives the perfect texture, though 3/4 cup works well too if you prefer an even more tender crumb.
03 -
These muffins freeze beautifully! Just cool completely, wrap individually, and freeze for up to 3 months.