Carrot Muffins

HAD to post this, because the boys are DEVOURING these things.  I made a batch and am going to freeze whatever the boys don't scarf down their throats today.  Wanted a healthier snack and breakfast option that was already made on the days where time is limited.


I got the recipe HERE.

Here it is...simple.

Whole Wheat Carrot Muffins (makes 12)
1 1/2 cups whole wheat flour
1 cup oats
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk (I used soy milk and it worked just fine)
1 egg
1/4 cup honey
1/4 cup vegetable oil
1 tsp vanilla
1 carrot, grated
1/2 cup chopped walnuts (we left these out)
First of all, start off by preheating your oven to 375 degrees. Also, using butter grease a muffin tin, or line the tin with paper liners.
Next, prepare the carrot by chopping it into 1 – 2 inch pieces and pulsing in the food processor. It’s so much easier than sitting there grating the carrot.
Next, combine dry ingredients in one bowl and the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and lightly mix. Once just combined mix in the carrots and walnuts.
Once everything is combined, using a regular sized ice cream scoop, scoop the batter into your buttered muffin tin.
Bake in the oven for about 20 minutes, or until when tested with a toothpick the toothpick comes out clean.
Remove from the tin and cool for about 5 minutes.
****I made these as mini-muffins so they are just the right size for Jackson.  Little did I know he'd want 3 mini muffins :)  ****

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