Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

I’m not one for New Year’s resolutions. The idea of a resolution always feels a little like a temporary fix, a band-aid, for needs that require long-term effort and solutions. In my experience, resolutions are typically nothing more than the onset of a 3-week fad diet and an onslaught of inner shame when I inevitably fail. There’s an unspoken expectation that I will eventually quit my resolution, even on January 1. 

In the past, I’ve been consumed by who I’m not and the things I don’t have. The new year, a fresh start, a clean slate, has always been an escape route- the perfect opportunity for an unsteady leap towards the illusion of something that I think might make me more content. I’ve literally spent years of Januarys starving and straining and guilting myself into perfect misery. Into failure.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

This year, I’m looking at resolutions a little differently. I’m still making goals, still setting the bar high for myself, but I want more. Instead of smaller thighs, I want more confidence. Instead of less debt, I want more financial freedom. Instead of fewer stress-induced grey hairs, I want MORE LIFE: More joy. Deeper relationships. Stronger skills. Increased hope and laughter and kindness to offer to the world.

January may be there perfect time to cut back, make changes, or switch gears, but this year I am motivated by the possibility of more. I’m not making alterations on my life because of the ugly things I see in it; I’m taking baby steps towards a joyful and abundant life that I know I should be living. If it takes me 30 more years to get there, I’m okay with that. I’m moving forward and towards more.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

Maybe you’ve made a resolution to lose weight or bake a little healthier this year. Maybe, like me, you want more vegetables and sources of nutrients in your diet. These whole wheat carrot muffins- sweet, delicious, and simple to make- are the answer to those goals.

To make them, we start by mixing together the dry ingredients. Whole wheat flour and leavening are combined with warm winter spices. In a separate bowl, we stir together eggs, oil, and brown sugar for sweetness. The dry ingredients and the liquids are folded together before carrots and golden raisins are added to the mix. Muffin tins are filled to the brim with batter and topped with a simple golden streusel for an extra pop of sweet.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

These whole wheat carrot muffins are simple but flavorful, a feel good kind of food I don’t often showcase on this blog. This is the type of dish you don’t feel bad about preparing or sharing- the kind of food that gives you more. 

Make these whole wheat carrot muffins this month and let me know what you think! No matter what your goals are this month, I hope you find yourself with more of all of the good things by the time February rolls around. I’m looking forward to hanging out with you guys this coming year, so, as always, thank you for making this space a home for me. Y’all are the best. 

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

If you like these whole wheat carrot muffins, you should check out:

Peach Crumb Muffins

Hummingbird Muffins

Carrot Bundt Cake with Brown Butter Glaze

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble 

Raspberry Rhubarb Crumb Cake

 

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Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

These whole wheat carrot muffins are a healthier breakfast option without sacrificing any flavor. Make them ahead and share with friends for a tasty treat!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 15

Ingredients

For the muffins:

  • 2 cups (260 gm) whole wheat flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon allspice
  • 2 large eggs, at room temperature
  • 1/3 cup (80 mL) canola or vegetable oil
  • 1-1/4 cup (250 gm) brown sugar, packed (see notes)
  • 1 cup (225 gm) full-fat Greek yogurt, at room temperature (see notes)
  • 1-1/2 cups (160 gm) grated carrots
  • 1 cup (150 gm) raisins

For the topping:

  • ¼ cup (50 gm) brown sugar, packed,
  • 1-1/2 tablespoons all-purpose flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsalted butter, at room temperature

Instructions

  1. Move a rack to the upper third of the oven and preheat to 400 degrees. Prepare a muffin tin with 12 liners.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, combine the eggs, oil, brown sugar, and yogurt.
  3. Add the liquid ingredients to the dry ingredients and fold just until almost combined. Add in the carrots and raisins and stir just until combined. Do not overmix.
  4. Divide the batter up between the muffin tins, filling until about 3/4 of the way full.
  5. In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon for the topping. Use the back of a fork to cut in the butter until pea-sized clumps form. Sprinkle the mixture over the top of the muffins. Bake for 20 minutes or until a cake tester or toothpick inserted comes out barely clean. Be careful to not overbake!

Notes

  • You can reduce the sugar in muffins by ¼ cup for fewer calories, if desired. The additional sugar enhances the sweetness, but a single cup of sugar produces a satisfactory muffin as well. I prefer the recipe as is.
  • You can substitute buttermilk or sour cream for the full-fat Greek yogurt, but do not use a low-fat version of any of these options.

 

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14 Comments
  • Lara
    Reply

    I have just pulled these out of the oven and they taste great.
    I made some slight mods when making;
    – Made with 1 cup sugar – I will make this next time with 3/4 cup and see how it goes as still sweet for me.
    – Omitted raisins as didn’t have any – instead add 1 cup of walnuts

    February 27, 2018 at 7:08 PM
  • :D
    Reply

    Isn’t 1 cup of yogurt 226g?

    January 25, 2018 at 10:17 AM
  • I LOVE your new year’s philosophy. More of everything instead of focusing on the “less.” I, personally, can’t wait to see more of your beautiful photos and delicious recipes like this. These are like everything a muffin should be 😍

    January 5, 2018 at 6:52 AM
  • These muffins sound healthy and super tasty, love the touch of greek yogurt you added, super recipe 🙂

    January 4, 2018 at 11:23 AM
  • Lisa Darling
    Reply

    Greetings and Happy New Year. These look wonderful. Can you substitute apple sauce or carrot puree for the oil? I realize you said not to substitute low-fat for the full-fat yogurt, but I would like to lighten them up a little. Thank you. Please email me. Lisa

    January 4, 2018 at 8:47 AM
  • Katie Shaw
    Reply

    These look so good! Have you ever tried a substitute for the eggs in this recipe? I’m wondering how applesauce and maybe flax would do in its place due to egg allergy. Would love to try this. Also, it sounds so simple but with what do you grate the carrots?

    January 4, 2018 at 8:16 AM
  • Rita Hartman
    Reply

    All I can say is YUM!

    January 4, 2018 at 7:08 AM

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