carrot cake muffins for breakfast (or anytime)

Ok, so with a name like Carrot Cake Muffins, I bet you're thinking that these are super unhealthy, right? Think again. These orange-crowned little beauties are stuffed with whole wheat flour, flax, walnuts, shredded carrots and crushed pineapple, cinnamon and heart-healthy canola oil. It really is a breakfast of champions, especially because it's not too sweet. A good source of fiber, healthy fats and antioxidants, I topped mine with a dollop of my sister-in-law's homemade fig jam. Delish.

Carrot Cake Muffins
Makes 12
I think I might have made these up ... or it's a recipe that I modified a long time ago.

  • 3/4 c all-purpose flour
  • 1/2 c whole-wheat pastry flour
  • 2/3 c dark brown sugar
  • 2-3 tbsp ground flax seed
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 2 eggs
  • 1/3 c canola oil
  • 1 tbsp vanilla
  • 4-5 medium carrots, shredded (2 cups)
  • 8 oz can crushed pineapple in its own juice, drained
  1. Preheat oven to 350*. Line 12 muffin tins with liners.
  2. Whisk flours, brown sugar, flax, cinnamon, baking powder and soda, and salt in a large bowl. In a medium bowl, whisk the eggs, oil and vanilla. Quickly and lightly fold the wet ingredients into the dry with a rubber spatula. (The batter will be very thick and will seem dry at this point.) Fold in carrots, pineapple and walnuts. (The batter will become wetter at this point, but will still be thick.) Add to muffin tins.
  3. Bake 25-30 minutes and remove from tin after 10 minutes out of the oven.
Need other healthy baked good ideas? Try these:

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