Multi Grain Carrot Muffins
Start your day with a wholesome and flavorful treat by baking these Multi Grain Carrot Muffins — a nutritious twist on a classic favorite! Packed with whole wheat flour, oat flour, cornmeal, and ground flaxseed, these muffins boast a hearty, multi-grain base that’s both filling and fiber-rich. Sweetened naturally with honey and studded with freshly grated carrots, these muffins offer a hint of natural sweetness and a moist texture. A dash of cinnamon enhances the cozy flavor profile, while optional add-ins like walnuts and raisins provide crunch and bursts of chewiness. Perfect for a quick breakfast, snack, or even a lunchbox treat, these easy-to-make muffins come together in just 15 minutes of prep time and are baked to golden perfection in under 20 minutes. Enjoy them warm out of the oven or freeze a batch for a convenient, healthy option on busy days!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Oat flour
- 0.25 cup Cornmeal
- 2 tablespoons Ground flaxseed
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.5 cup Milk (non-dairy or regular)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Carrots, grated
- 0.5 cup Walnuts or pecans, chopped (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, oat flour, cornmeal, ground flaxseed, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium-sized bowl, beat the eggs lightly. Add the Greek yogurt, milk, honey, and vanilla extract, and whisk until the mixture is well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined. Avoid overmixing; some lumps are okay.
Fold in the grated carrots, and if using, the chopped nuts and raisins, until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the muffins warm, or store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 388.6 g | 141% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 180.4 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 703 mg | 54% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3506 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
