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Ingredients
- 1.75 cups whole wheat flour
- 1.5 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 medium carrot grated
- 1/2 cup pecan halves roughly chopped
- 1/3 cup coconut oil melted
- 1/4 cups maple syrup
- 2 free-range egg beaten
- 1 cup reduced-fat Greek natural yogurt
- 1 tsp vanilla extract
Ingredients
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Instructions
- Preheat oven to 420F and line 12 holes of a muffin tray with paper cases or lightly grease with cooking oil spray.
- In a large bowl, combine the flour, baking powder and ground spices. Mix together well.
- Add the carrots, pecans, coconut oil, maple syrup, eggs, yogurt and vanilla. Mix until well combined but don’t over mix as otherwise the muffins will be tough. Divide the batter evenly between the prepared muffin tray and bake in the oven for 20-25 minutes until golden on top.
- One muffin is one serving.
- Muffins can be kept for 3 days in the fridge or 3 months in the freezer.
Recipe Notes
194 calories per serving