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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, oat flour, cornmeal, ground flaxseed, baking powder, baking soda, ground cinnamon, and salt.

Step 3

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.

Step 4

Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined. Avoid overmixing; some lumps are okay.

Step 5

Fold in the grated carrots, and if using, the chopped nuts and raisins, until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	1230.3 grams (1230.3g)

Amount per serving	% Daily Value*
Calories	2338

Total Fat 68.50g	88%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 0.10g
Cholesterol 390mg	130%
Sodium 2427mg	106%
Total Carbohydrate 388.60g	141%
Dietary Fiber 44.10g	158%
Total Sugars 180.40g
Protein 74.30g	149%

Vitamin D 132IU	660%
Calcium 703mg	54%
Iron 16mg	87%
Potassium 3506mg	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.

Source of Calories

Fat: 25.0%

Protein: 12.0%

Carbs: 63.0%