These moist and yummy muffins make a great addition to breakfast. They use very little sugar since the carrot and raisins make them naturally sweet. Aside from the grating, you can whip up a batch of muffins in about 30 minutes including the cooking time. They taste best still warm from the oven like most baked goods, but they also keep nicely for several days when stored in an airtight container. I baked a batch right before we left last weekend for a two-day ski trip.
I also find these muffins make great school snacks for kids because you don’t need to prep them with honey or jam since they’re naturally sweet. Just remember to omit the nuts if your kids attend a nut-free class or school like my youngest does. For an added treat, toss in a couple tablespoons of mini bittersweet chocolate chips thrown when you add in the raisins and/or nuts.
3/4 cup whole-grain spelt or barley flour
1/2 cup all-purpose flour
2 tbsp wheat germ
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup avocado or melted coconut oil
1/3 cup buttermilk
2 large eggs
1 tsp pure vanilla extract
1/2 cup coconut crystals or light brown sugar
2 cups finely grated carrots (about 4-5 carrots)
1/4 cup raisins
1/4 cup finely-chopped walnuts or pecans (optional)
Preheat oven to 350F.
Line a standard muffin tin with cups or lightly grease.
Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk eggs in a large mixing bowl. Whisk in sugar until well blended. Whisk in oil, buttermilk , vanilla and grated carrot. Fold dry ingredients and raisins (and nuts if using) into wet and mix until just combined. (Do not overmix!)
Spoon the batter into the prepared cups and bake until a toothpick inserted in the center of a muffin comes our clean, about 20-22 minutes. Cool in the pan for 10 minutes, then serve plain or with a little butter or cream cheese. (Or if you’re avoiding dairy, try this great dairy-free cream cheese substitute!)