Healthy Whole Wheat Pumpkin Carrot Muffins
These Pumpkin Carrot Muffins are full of fiber and made with whole wheat flour, pumpkin puree, shredded carrots, maple syrup and fall spices and are ready in only 30 minutes!
Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup pumpkin puree
- ¼ cup shredded carrot
- 2 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil, cooled
Instructions
- Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
- In a large bowl, mix dry ingredients (white whole wheat flour, baking soda, salt, cinnamon, and nutmeg).
- In a separate bowl, combine pumpkin, carrots, eggs, maple syrup, vanilla extract and coconut oil.
- Combine the flour mixture with the pumpkin mixture.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Enjoy! Great to pair with peanut butter or jelly, pumpkin butter, apple butter and more!
Notes
I like adding sprinkles or mini chocolate chips as fun toppings!
Equipment
muffin tin
Nutrition
Serving: 1Calories: 182kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 203mgPotassium: 107mgFiber: 2gSugar: 9gVitamin A: 3585IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Did you make this recipe?Let us know how it was!
