A healthy and delicious 100% whole wheat carrot muffin recipe made with Greek yogurt, coconut oil, maple syrup and a whole lot of love <3
These days when I’m not running, I’m thinking about running. I thought marathon training was taking over my life before but boy, the trails on the West coast are INSANE! So stunning, so technical, so amazing! Half of my runs are just me standing there staring out at the mountains with no running at all. I totally moved to the right place, no?
Food-wise, bringing cookies and muffins along on for an adventure run is actually something I do! When you’re out on the trails for 5-6 hours at a time some real food is pretty welcomed, actually. I made these delicious muffins for a quick weekday breakfast but also for long car rides to long runs 🙂
These muffins are delicious. I made them with maple syrup, Greek yogurt, coconut oil, and 100% whole wheat flour. They bake up in about 25 minutes and BANG! Yummy muffins for your tummy.
This weekend P and I are going to attempt a camping trip and then a long Saturday hike with our pup. Fingers crossed for sunny weather!!
What are YOU doing this weekend? Eating muffins, I hope.
Happy Weekend! xx
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 tsp pure vanilla extract
- 2 cups peeled and grated carrots (about 3-6 depending on size)
- 1/2 cup roughly chopped pecans
- 1-2 tbsp turbinado/coarse sugar, for sprinkling on top
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners and spray with baking spray. Set aside.
- In a large mixing bowl, combine the ww flour, baking powder, baking soda, cinnamon, salt, and ginger. Blend well with a whisk.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. Add in flour mixture, mix until just incorporated. Stir in carrots and pecans.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
- Bake muffins for 20-30 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.
- Leftover muffins keep in an airtight container for up to 4 days. Freeze leftover muffins for up to 3 months.