I have sadly met the end of my Covey Rise Produce Club. I stopped getting kale to make smoothies for breakfast and lettuce to make salads for lunch; so I was stumped how to best use the carrots I got one week. I thought long and hard and decided to have them for breakfast! I went to googling and found this healthy recipe for carrot muffins. It was the perfect cure for my carrot conundrum.
These are really yummy and perfect to keep in the freezer for a quick breakfast. I really like them hot and fresh out of the oven, but a little zap in the microwave will work too. This is the perfect way to use up leftover carrots! The would be great with a little smear of cream cheese as well! Do you love muffins? Do you hide veggies in yours? Full recipe to follow the montage.
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| What a glorious way to start your day! |
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| The cast has a morning glow! |
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| The dry ingredients looking earthy |
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| All that glorious shredded carrot goodness! |
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| Don't skip this step of flouring the goodies. |
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| This looks pretty gross, but it smelled so good! |
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| Sprinkle with sugar |
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| Look how delicious! |
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| This is muffin top I can get behind! |
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| Look how yummy it is inside! |
1 ¾ cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/2 teaspoon turmeric
2 cups peeled and grated carrots (warning, that’s a lot of carrots and watch your hands)
½ cup roughly chopped walnuts
½ cup golden raisins, tossed in 1 teaspoon flour
⅓ cup melted coconut oil or extra-virgin olive oil (make sure you melt! Nuke it for 30 sec)
½ cup maple syrup or honey (I used half and half since I was low on syrup)
2 eggs, preferably at room temperature (I left mine out overnight and am living to tell about it)
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
2 cups peeled and grated carrots (warning, that’s a lot of carrots and watch your hands)
½ cup roughly chopped walnuts
½ cup golden raisins, tossed in 1 teaspoon flour
⅓ cup melted coconut oil or extra-virgin olive oil (make sure you melt! Nuke it for 30 sec)
½ cup maple syrup or honey (I used half and half since I was low on syrup)
2 eggs, preferably at room temperature (I left mine out overnight and am living to tell about it)
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Preheat oven to 425 degrees Fahrenheit. Place muffin liners in each hole for a muffin in a muffin pan. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 15 minutes, or until the muffins are golden on top and a toothpick inserted into center muffin comes out clean.
Place the muffins on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Happy Cooking!
Missy
Missy
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