Story ProgressBack to home

Carrot Walnut Muffins Recipe

Carrot Walnut Muffins
How to make Carrot Walnut MuffinsImage Credit: iStock

Made with fresh carrots and walnuts, these muffins provide a moist texture and a naturally sweet taste in every bite. They are healthy, super easy to make, and great to enjoy with a cup of coffee or tea.

  • Total Cook Time 35 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Recipe Servings10
  • Easy

Ingredients of Carrot Walnut Muffins

  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder/soda bicarbonate
  • 1 teaspoon cinnamon, grounded
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups grated carrots
  • 3/4 cup chopped nuts
  • 3/4 cup raisins
  • 1/2 cup maple syrup or honey
  • 1/3 cup extra-virgin olive oil/ or any oil of your choice
  • 2 eggs
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar
  • Tutti frutti (optional)

How to Make Carrot Walnut Muffins

HideShow Media
Take a big bowl and dump whole wheat flour, ground cinnamon, salt, and baking soda. Mix them well until they blend. Now add grated carrots and chopped walnuts into the mixture.
In another bowl, take the raisins and coat them with whole wheat flour. Keep mixing flour and raisins until they are coated well. Discard the remaining flour.
Now whisk olive oil (or any other oil of your preference) with maple syrup in a large bowl. To this, add eggs, yogurt and vanilla extract. Mix them until the mixture is smooth.
Add the yogurt, egg and vanilla extract mixture into the flour mixture and keep mixing until they are combined well.
Take 20 muffin cups or a muffin mould and spray it with nonstick cooking spray. At this point, preheat the oven to 220 degrees C (425 degrees F).
Transfer the muffin batter into the prepared cups and if top them with Tutti Frutti. Sprinkle them with powdered sugar. Place them in the preheated oven.
Bake the muffins for about 13 minutes until they are golden on the top. To check if they are baked properly, insert a toothpick in the centre.
If the toothpick turns out with the gooey batter, bake them for 5 minutes more. If not, place them on a rack to cool down. And voila, your carrot walnut muffins are ready to serve!
Dark / Light mode