These muffins are so good and really nutritious. Although my kids eat steamed carrots just the way they are I thought any other way to sneak in more vegetables is a good thing! I started playing around with different carrot muffins recipes a long time ago searching for the perfect one. I disliked the kind of carrot muffins that when you bit into it, you still tasted the crunchiness of the carrot. I wanted a recipe that incorporated pureed carrots so I wouldn’t have that contrast of soft and crunchy in a muffin. Since I eat muffins pretty much every day I needed to make them healthy, yummy and filling. They also have wheat germ in there that gives you some extra fiber and protein. These muffins are great with fig jam or perfect just by themselves.
Ingredients:
2 cups of whole wheat flour (or 1 cup of all purpose and 1 cup of whole wheat)
3/4 cup of brown sugar
2 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon
1/4 to 1/2 tsp of ground all spice
2 tablespoons of wheat germ
3 eggs
1/2 cup of canola oil (or 1/4 canola oil, 1/4 applesauce)
1 tsp of vanilla
1 cup of carrot puree
Directions:
1. Combine dry ingredients (flour, spices, sugar, baking powder, baking soda, salt, wheat germ).
2. In a separate bowl combine eggs, oil, carrots and vanilla.
3. Add the dry ingredients to the wet ingredients.
4. Combine until just moistened.
5. Bake at 350 until done (about 20 minutes or so)
