Carrot Cake Muffin Treats

Preheat oven to 350°F and line a muffin tin with paper liners or grease the cups with vegetable oil.

Whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and ginger in a large bowl until evenly combined.

In a separate bowl, beat the egg with vegetable oil and lowfat milk until well combined and slightly foamy.

Drain the unsweetened crushed pineapple thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid, then add to the wet mixture and stir to combine.

Add grated carrots, raisins, and chopped walnuts to the wet mixture and fold together gently until evenly distributed.

Pour the wet mixture into the dry ingredients and fold together using a rubber spatula until just combined; do not overmix, as some lumps are acceptable.

Divide batter evenly among the muffin cups, filling each about two-thirds full.

Bake in the preheated 350°F oven for 18–20 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove from oven and allow muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.