These Carrot Cake Muffins are the perfect blend of delicious and good for you. With loads of grated carrot, greek yogurt, raisins and more, there is a lot of nutrition in each muffin. Eat them on their own, or add some nut butter, cheese, or honey. They are great to eat before heading to the gym, or right after your workout. Try them for breakfast!
CARROT CAKE MUFFINS
1 1/2 cups organic* white flour (you can substitute 3/4 whole wheat + 3/4 white if preferred)
1/2 cup brown sugar
2 tsp. baking powder
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
3/4 cup plain greek yogurt (I use 0% fat)
4 Tbsp melted butter
1 tsp vanilla extract
1 egg
1/4 cup milk
1/3 cup raisins
1 3/4 cups grated carrots
Preheat oven to 375 F. Grease muffin tins. Combine dry ingredients. In separate bowl, mix yogurt, melted butter, vanilla, and egg. Combine dry + wet ingredients. Fold in raisins and carrots. Place in 12 muffins tins. Bake 18-20 minutes until a toothpick comes out clean.
Enjoy!
*I use organic wheat flour in all my baking. Choosing certified organic wheat flour ensures that glyphosate (found in Round Up) has not been sprayed on the wheat prior to harvesting. There is speculation that some people who experience issues with gluten are actually reacting to glyphosate. I prefer to choose products that are as natural as possible and buy organic foods when available.
