Healthy Whole Wheat Butterscotch Carrot Muffins

Now back to this week’s recipe!  Muffins are baked weekly in my kitchen for breakfast and for an after school snack for my boys.  The first time I made these carrot muffins, I didn’t include any butterscotch chips and my kids were not crazy about them. Personally, I thought they were great.  I wanted to make these muffins again and had some butterscotch chips in my pantry so I decided to throw some in.  They were a huge hit.  You can change out the chips for chocolate or leave them out all together.  What I love about these muffins is that they are all whole wheat flour, use maple syrup and have Greek yogurt.  The Greek yogurt means you are also getting in some protein.

Healthy Whole Wheat Butterscotch Carrot Muffins

1 3/4 cups white whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda,
1/2 tsp salt
1/2 tsp ground ginger
2 cups peeled and grated carrots (about 3 large or 6 small/medium)
1/3 cup canola oil
1/2 cup maple syrup
2 eggs
1 cup plain Greek yogurt
1 tsp vanilla
1/2 cup butterscotch chips
turbinado sugar or raw sugar for sprinkling

Preheat 425 F.  Spray muffin tin with baking spray.

In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and ground ginger.

Add carrots and butterscotch chips.  Mix with a spoon.

In a medium bowl, whisk together oil and maple syrup.

Add eggs and whisk.

Add yogurt and vanilla.  Whisk.

Pour wet ingredients into dry ingredients and mix with a spoon until just combined.

Using an ice cream scoop, divide batter among the muffin cups.  Sprinkle with turbinado sugar.

Bake for 13 minutes or until a toothpick inserted into the muffin comes out clean.