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Posts Tagged ‘carrot muffins’

carrot muffinsThese 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.

 

carrots bunchIngredients

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)

 

Preparation

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!)

Enjoy!

carrot muffins above

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I just finished baking another batch of these moist and “meaty” muffins. Maybe it was the dreary gray outside that motivated me to make something (naturally) sweet and substantial.

I’ve been working on these over the past few weeks, ever since a good friend of mine asked me to find or create a recipe for a muffin that would be nutritious enough to substitute for breakfast for her two daughters when she didn’t have time to do the usual–pancakes, french toast, etc.

The request reminded me of a breakfast muffin I used to order (in similarly dreary gray weather) when I lived in Seattle. I remember the muffins being dense, moist and hearty with a lightly crunchy top. I don’t exactly remember them being all that healthy, but I was determined to find the right balance.

I will continue to tinker with this recipe, but based on this last batch, I think you will find that these can indeed sub for breakfast. They boast whole-grain flours, eggs, flaxseeds and wheatgerm and three (!) cups of veggies–carrot, zucchini and sweet potato. While heavy on the protein and fiber, they’re light on sugar and rely on a little oil and applesauce for moistness.

Since first attempting the muffins a few weeks ago, my kids literally beg for these at breakfast and snack time.

Give them a try and let me know your thoughts!

Morning Glory Muffins

(Recipe adapted from several I found on-line and two shared with me by friends)

1 cup barley flour

1/2 cup all-purpose flour

1/2 cup almond meal/flour

1/2 cup finely chopped walnuts or pecans (I use my Krups mini-processor)

1/4 cup wheat germ

1/4 cup ground golden flaxseed meal

1 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup cane sugar

1/4 cup brown sugar

1/2 cup applesauce

1/4 cup canola oil

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated* zucchini, lightly packed after squeezing out excess moisture

1 cup grated peeled sweet potato, lightly packed

1/2 cup grated carrot, lightly packed after squeezing out excess moisture

1/2 cup raisins (I find raisins work best, but you can try substituting other dried fruit, such as cranberries, apricots or cherries, etc.)

* Note on grating: The muffins pictured use the standard grater “setting” (as shown on the right side of the grater in the photo) but I’ve also done them with the finer grating (left side of grater in photo) and they were equally good. Experiment!

Preheat oven to 350°F. Grease a standard muffin pan or line with paper cups. Mix all dry ingredients into a medium bowl. Lightly whisk eggs, then whisk in sugars, applesauce, oil, eggs and vanilla to blend in large bowl. Mix in zucchini, carrot and sweet potato. Add dry ingredients and stir until just barely combined. Fold in nuts and raisins.

Spoon into prepared muffin tin. (Don’t worry that the batter will be higher than the edges of the muffin tin!) Bake until a toothpick inserted into center comes out clean, about 25-30 minutes.

These are delicious eaten plain, but you can also add a little dairy, such as butter or cream cheese, if you like. The muffins keep for several days in a ziplock bag or other airtight storage container.

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