Healthy Spiced Carrot Muffins

This is one of those "Oh no... I have a bunch of carrots in the fridge that need to be used now!" recipes that actually turned out really good! Neal and I are a big fan of healthy muffins for breakfast that are easy to grab-and-go when you're running late in the mornings and these definitely fit the bill! They're packed full of rolled oats, whole wheat flour, carrots, applesauce and a wonderful mix of spices that make them out of this world. I loved them and Neal may have liked them even more, which is really saying something! The only down-side to this recipe is they only last for 2-3 days outside of the freezer. So if by the 3rd day you still have muffins left, freeze them and get them out when you want them! I think the combination of the carrots and applesauce makes them only last for a couple days on the counter before turning bad.. Which we quickly learned after we had to throw away 4 or 5! Whoops.. But other than that, this is pretty much the ideal muffin that's got it all! (Recipe adapted from Kitchen Treaty)

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 cup rolled oats + a couple extra tablespoons for topping
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 cup milk
• ¾ cup applesauce
• ¾ cup packed brown sugar
• ⅓ cup vegetable oil
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups carrot, grated*

 

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.

In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.

 

Divide the mixture between the muffin cups. Cups should be filled just about to the top. Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.

 

Store in an airtight container at room temperature for 2 - 3 days, or freeze.

 

Makes approximately 12 large muffins.

 

*Note: This is best done in a food processor if you have one. I chopped the carrots into medium-size pieces and chopped them in my food processor for about 30 seconds. I have a really small 1-2 cup processor and it worked great!