You know, muffins aren’t my thing. I don’t choose a muffin from a continental breakfast, I don’t ‘ooh and ahh’ like my husband at our local bakery over the muffins. They’re good but they just don’t do much for me. I like my breakfast hearty and savory, so turkey sausage or bacon, egg & veggie omelettes etc.
But every now and then I think “Hey! I can make a batch of muffins for a grab and go snack” and that’s just what I did!
Carrot cake isn’t everyone’s cup of tea but I LOVE IT. It’s probably my favorite dessert..with cream cheese icing of course! But I can’t enjoy carrot cake five days a week and call it a ‘healthy’ morning snack so I turned my love of carrot cake into a hearty, wholesome muffin.
Filled with fresh grated carrot, warm spices like cinnamon and a touch of ginger and a good source of fiber..count me in!
okay okay so lets get to making them..
What you need:
- 1/2 cup whole wheat flour
- 3/4 cup all purpose white flour
- 1 cup old fashioned oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground giner
- 1/4 tsp salt
- 2 large eggs, room temp
- 1/2 cup plain greek yogurt, I always use Fage or Chobani
- 1/4 cup REAL maple syrup- no Aunt Jemima here, you can substitute honey in it’s place, it will just change the taste a little bit
- 1/4 cup white sugar
- 1/4 cup milk of your choice- I use skim milk
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1/4 cup chopped walnuts- you can omit or replace with raisins or another nut if you wish
How to make it:
- Preheat your oven to 350 degrees F
- Fill your muffin tin with muffin liners or spray very well if you don’t have paper liners.
- In a large mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
- In a separate bowl, combine the wet ingredients, beat the eggs until they become frothy before adding in the yogurt, maple syrup, sugar, milk, and vanilla.
- Mix until well combined then fold in the carrots.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Add walnuts or raisins, if you choose.
- Pour the batter evenly among the 12 muffin cups, filling almost to the top, just about 3/4 of the way.
- Bake for 20 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to cool.
*These stored well in an air tight container for 5 days for me, I’m sure they would freeze well too.
Has anyone really ever gotten salmonella from eating batter because I certainly took a few spoonfuls..to taste test ya know?!
Let me know did you try this recipe? Do you have a favorite muffin recipe?