{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Carrot Walnut Muffins",
 "description": "Whole wheat and oat muffins with grated carrot, dates, raisins and walnuts, sweetened mostly by the fruit, a make-ahead breakfast that freezes well.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "12 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "2 cups (240 g) whole wheat flour",
  "½ cup (40 g) old-fashioned rolled oats",
  "1¾ tsp baking powder (8.1 g)",
  "½ tsp baking soda (2.3 g)",
  "¼ tsp salt (1.5 g)",
  "1½ tsp ground cinnamon (3.9 g)",
  "½ tsp ground ginger (0.9 g)",
  "¼ tsp ground nutmeg (0.55 g)",
  "2 large eggs (100 g)",
  "¼ cup (54 g) olive oil",
  "¾ cup (183 g) unsweetened applesauce",
  "2 tbsp (42 g) honey",
  "2 tsp (8.4 g) vanilla extract",
  "2½ cups (275 g) grated carrot",
  "4 Medjool dates, pitted and chopped (96 g)",
  "⅓ cup (48 g) dark raisins",
  "⅓ cup (39 g) chopped walnuts"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 375 °F and set paper liners in a 12-cup muffin tin. We have not raised the oven for altitude (Colorado State University Extension gives 15 to 25 °F hotter at 5,000 feet; the sea-level versions of this muffin bake at 400 to 425 °F, so 375 °F is not hotter than they are), and we have not yet baked it here, so go by the toothpick."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the carrot, dates, raisins and walnuts together in a large bowl. Add the eggs, olive oil, applesauce, honey and vanilla and mix until the fruit is coated."
  },
  {
   "@type": "HowToStep",
   "text": "In a second bowl, whisk the whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg."
  },
  {
   "@type": "HowToStep",
   "text": "Fold the dry mix into the carrot mix just until no dry flour shows. Let the batter sit 10 minutes so the whole wheat flour soaks up the moisture; it will thicken."
  },
  {
   "@type": "HowToStep",
   "text": "Scoop the batter evenly into the 12 liners, about ⅓ cup each, filling them to the top."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 20 to 24 minutes, until the tops spring back and a toothpick in the center comes out clean. Cool in the tin 5 minutes, then on a rack."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 12",
  "calories": "219 kcal",
  "proteinContent": "5.3 g",
  "carbohydrateContent": "33.7 g",
  "fatContent": "8.3 g",
  "saturatedFatContent": "1.2 g",
  "sugarContent": "at least 13.4 g (1 row carries no value)",
  "sodiumContent": "184 mg",
  "fiberContent": "4.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/carrot-muffins.jpg",
 "imageAlt": "Whole wheat and oat muffins with grated carrot, dates, raisins and chopped walnuts, in paper liners, on the counter",
 "url": "https://asharedpalate.com/carrot-muffins"
}