Nutritious & Delicious Carrot Raisin Whole Wheat Muffins
Brunch, that quintessential weekend affair that beckons one to sit back sip a mimosa or spicy bloody mary and indulge in the best of both breakfast and lunch. From cinnamon battered French toast to a salmon benedict served with sauteed spinach, the intermingling of flavors, both sweet and savory, never cease to amaze. Some of the more trendy hotspots, like Flax and Kale and Can Dende, we once frequented in Barcelona, among many others have inspired my own antics in the kitchen.
Since becoming a mom, I haven’t had the luxury of heading out to my favorite cafe to take in this delightful pastime, but that hasn’t stopped me from creating my own renidtion of restaurant quality fare at home.
From my test kitchen to the yoga mat, I have had the opportunity to share these delectable carrot raisin muffins with a collection of students that have participated over the past few weekends in my Yoga + Brunch events. After receiving rave reviews, I thought it was due time to share the recipe and inspire others to skip the reservation at your local and host your own festive gathering this weekend! Maybe these little gems will make it on the menu and temp guests to indulge in a “guilt-free” healthy treat.
Carrot Raisin Whole Wheat Muffins
- 1 ¾ cups whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ tsp ground cardamom
- ¼ tsp black pepper
- 2 cups peeled and grated carrots* (about 3 large carrots or up to 6 small/medium)
- ¼ cup roughly chopped walnuts
- ¼ cup raisins
- ⅓ cup extra-virgin olive oil
- 1/4 cup honey
- ¼ cup coconut sugar
- 2 eggs, room temperature
- 1/2 cup plain Greek yogurt
- ½ cup Kefir
- 1 teaspoon vanilla extract
- ¼ cup pumpkin seeds
- Preheat oven to 425 degrees Fahrenheit. Insert paper or tin cupcake liners in your muffin pan.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cardamom. Mix well. Add the raisins, grated carrots, and chopped walnuts to the dry ingredients and stir to combine.
- Continue by adding the oil, honey, coconut sugar, eggs, yogurt, kefir, and vanilla into dry ingredients and stir together until just combined.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with pumpkin seeds. Bake muffins for 13 -15 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. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days.