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

Whole Wheat Carrot Muffins

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?

Whole Wheat Carrot Muffins

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 🙂

Whole Wheat Carrot Muffins

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.

Whole Wheat Carrot Muffins

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.

Whole Wheat Carrot Muffins

Happy Weekend! xx

Whole Wheat Carrot Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 12 muffins


  • 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


  1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners and spray with baking spray. Set aside.
  2. In a large mixing bowl, combine the ww flour, baking powder, baking soda, cinnamon, salt, and ginger. Blend well with a whisk.
  3. 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.
  4. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
  5. Bake muffins for 20-30 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool.
  7. Leftover muffins keep in an airtight container for up to 4 days. Freeze leftover muffins for up to 3 months.

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9 Responses to Whole Wheat Carrot Muffins

  1. Leslie says:

    must make these! xoxox

  2. Jasmine says:

    I love those muffin liners! Could you share where they’re from?

  3. Alison says:

    Yum! They look great. Good luck with the camping.

  4. Maria says:

    Muffins are absolutely camping food. The best! I love carrot muffins and yogurt in muffins is a game-changer. Love it!

  5. Joanne Bruno says:

    I am so in awe of your running prowess!! AMAZING. And carrot muffins sound like the perfect mid-run fuel. So yummy!

  6. I’ve been trying to bake a little more healthy lately (haha is the swap from white to wholemeal flour count?) so this recipe will be one for the recipe box. They’d be perfect little trail snacks 🙂 I’ve also been enjoying your instagram posts of the runs you’re doing. The scenery is just amazing!!!

  7. Luis says:

    Looks so yummy! I can not wait to try one!

  8. Whats your secret? I’ve been running off and on for years but have never gotten into the groove of it. Maybe, muffins are the secret to success? 😉

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