Whole Wheat Carrot Spice Muffins

My favourite muffins to date – the raisins and pecans are a perfect addition! Adapted from here.

  • 2 C whole wheat flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger (optional)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 C granulated sugar
  • 1/4 C brown sugar, packed
  • 1/2 C canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 C milk
  • 1 C carrot, grated (about 3 medium sized carrots)
  • 1/2 C raisins
  • 1/3 C pecans, chopped

Preheat oven to 375F. Mix flour, baking powder, cinnamon, ginger, baking soda, and salt together in a large bowl. In a separate, medium sized bowl, stir sugars and oil together. Add the eggs and vanilla and stir until smooth. Alternate pouring in the milk and the oil mixture into the dry ingredients, while mixing only to combine. Gently fold in the grated carrot, raisins and pecans. Bake in a lightly greased muffin tin for 20 minutes, or until an inserted toothpick comes out clean. Makes 12 large muffins.

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