Instructions:
Combine the Dry Ingredients:
In a large bowl, mix the whole wheat flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. These spices add a rich, comforting flavor that pairs perfectly with the carrot and walnuts.
Mix the Wet Ingredients:
In another bowl, beat the brown sugar, coconut oil, eggs, yogurt, and vanilla until smooth. Coconut oil adds a light flavor and helps keep the muffins moist.
Incorporate the Carrot and Walnuts:
Add the grated carrot and walnuts to the dry ingredients.
Mix well to coat them in flour, which helps distribute them evenly throughout the batter.
Combine Everything:
Pour the wet ingredients into the dry ingredients and gently stir until combined.
Avoid over-mixing to keep the muffins light and fluffy.
Bake the Muffins:
Preheat the oven to 350°F (180°C) and grease or line a muffin tin.
Pour the batter into the muffin cups, filling each about three-quarters full.
Bake for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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