If you’d prefer to use eggs, substitute 2 large eggs for the chia seeds and water.
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 2 teaspoons ground cardamom
- 1/2 teaspoon each: ground nutmeg and cloves
- 1/2 teaspoon each: baking soda and salt
- 10 tablespoons coconut oil or plant-based butter (1/2 cup plus 2 tablespoons)
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons chia seeds mixed with 10 tablespoons (1/2 cup plus 2 tablespoons water)
- 1 1/2 cups plain yogurt (not Greek), plant-based or dairy
- 1 1/2 cups grated carrots, about 2 medium
- 1 1/4 cup raisins, divided
- 3/4 cup chopped pecans
- 1/4 cup sunflower seeds, for topping
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flours, baking powder, cardamom, nutmeg, cloves, baking soda, and salt in a medium bowl; set aside.
Beat coconut oil, sugar, and molasses with an electric mixer over medium-high speed until light and fluffy, a minute or so. Beat in chia seed mixture, then 1/2 of the dry ingredients, followed by 1/3 of the yogurt. Continue beating in dry ingredients, alternating with yogurt, in two more rounds to make a stiff batter. Switch to a rubber spatula and fold in the carrots, 1 cup of the raisins and the pecans.
Use a large ice cream scoop to divide batter evenly among the cups. (They will be full.) Press a portion of the remaining 1/4 cup of raisins and the sunflower seeds into each mound of batter so that they adhere. Bake until muffins are golden brown, about 30 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.