Whole Wheat Carrot Muffins

March 12, 2016

108

Carrot muffins made with whole wheat and yogurt – a great breakfast or snack you can eat on the run!

1 and ¾ Cups (8 Ounces) White Whole Wheat Flour
½ Cup (3.5 Ounces) Sugar
½ Teaspoon Baking Soda
1 and ½ Teaspoons Baking Powder
½ Teaspoon Salt
1 Teaspoon Cinnamon
Several Gratings of Fresh Nutmeg
2 Large Eggs
½ Cup Melted Coconut Oil or Vegetable Oil
½ Cup plus 2 Tablespoons Yogurt
2 Cups Finely Shredded Carrots

Preheat oven to 375 degrees. Line a 12 count muffin tin with paper liners. In a large bowl whisk together the flour, sugar, baking soda, cinnamon, nutmeg, baking powder and salt. In a separate bowl...
See the full directions on my site

Nutritions

Calories
2943

Sodium
4509mg
187% DV

Fat
183g
283% DV

Protein
44g
88% DV

Carbs
278g
94% DV

Fiber
34g
136% DV

Breakfast Baked