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.

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. And 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

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.

Making the Muffins

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.

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.

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

Whole Wheat Carrot Muffins

Print Recipe

★★★★★

4.8 from 5 reviews

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.