I am NOT a baker but I do make muffins from time to time for my kid’s lunch boxes. Since neither of them will eat a sandwich (besides peanut butter & jelly but since that’s not allowed in many schools and sunflower seed butter is universally abhorred in this house), it leaves me at a loss of what to pack for them everyday. I’ve made pumpkin, chickpea, zucchini, banana, lemon muffins…you name it and I’ve made it and they have been perfect lunchtime additions. I really try hard to limit the added sugar that I feed my kids. I know they will get plenty of it elsewhere in the “real world” but if I can do my best to fill them with things of a healthier variety, I feel pretty good about that. These muffins are great and are sweetened with just a bit of maple syrup. I have one little one that turns his nose up at any and all vegetables so putting them into muffins is also a nice bonus. I found this recipe from Cookie + Kate and made a few revisions, mainly removing nuts so they could be sent to school and nixing the sugar topping which, while delicious, isn’t really necessary since they are sweet enough. Happy baking!
Healthy Carrot Muffins
Makes 12 muffins
- 1¾ cups white whole wheat flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots
- ½ cup raisins (golden raisins are a nice touch here), tossed in 1 teaspoon flour
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Preheat oven to 425F. Spray your muffin tin to prevent sticking. I use coconut oil spray.
- 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 and floured raisins to the other ingredients and stir to combine.
- In a medium mixing bowl, combine the coconut 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. Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin 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.