Carrot Pecan Muffins

Who doesn’t love a great muffin? I know that you will enjoy these carrot pecan muffins as much as we do!

They are super moist and packed with flavor!

I used the carrots, the juice and zest of an orange, cinnamon, cardamom & maple syrup. I added in some golden raisins and chopped pecans. They turned out to be very aromatic.

And you don’t need to pull out any mixers for this one. All I used was the bowl, a whisk and a silicone spatula.

Don’t you just love these newsprint tulip liners? They are perfect for muffins!

Ingredients

1/2 cup finely shredded carrots

Juice & zest of one orange

2 eggs

3/4 cups of sugar

1 tbsp vanilla extract

1/4 cup maple syrup

2 tbsp cinnamon

1 tsp cardamom

1/4 cup Greek yogurt

1/4 cup of oil (I used sunflower seed oil)

2 cups of flour

1 tsp baking powder

1/4 tsp salt

1/2 tsp baking soda

1/2 cup golden raisins

3/4 cups chopped pecans

Directions:

Start with the wet ingredients and whisk them together. Add in the dry and stir till combined.

Spoon the batter into the muffin/cupcake liners. Add a pecan half to the top.

Bake at 350 F for 50 minutes or until golden brown and a toothpick comes out clean.

Enjoy!

Kali Oreksi!