Description
Delightful and nutritious muffins packed with whole wheat flour, grated carrots, and a hint of cinnamon.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 2 large eggs
- 1 cup grated carrots
- 1/4 cup chopped nuts (optional)
- Cream cheese frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the whole wheat flour, baking soda, cinnamon, and salt in a bowl.
- Whisk together Greek yogurt, maple syrup, and eggs until smooth.
- Combine the dry ingredients with the wet ingredients, stirring until just combined.
- Fold in the grated carrots and nuts if using.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool slightly and serve plain or with cream cheese frosting if desired.
Notes
Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg