As promised, today I bring you muffins! These are so carrot-packed, they remind me of this guy. (Does that make them kid-friendly?)
Yes, this would be the same hubby who doesn’t like sweets, so keep in mind that these are not super sweet bakery-style muffins. They’re just plain good.
As you’ll notice, they also have an extra punch of protein and healthy fats. Told ya they were healthy…
Carrot Raisin Muffins
- runny chia or flax egg (1 TBS chia seeds & 3 TBS water)
- 2 cups flour (I used 1 regular whole wheat and 1 whole wheat pastry flour.)
- 2 scoops vanilla protein powder (I used Sunwarrior.)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 to 1/2 tsp salt
- 1/2 tsp ground ginger (heaping)
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 2 cups freshly grated carrots (fresh matters)
- 1/2 cup raisins
- 1/4 cup walnuts (or more if desired)
- 1 cup milk (I used skim dairy, but almond would have been great too.)
- 4 oz unsweetened applesauce
- 2 TBS maple syrup
- 1 TBS apple cider vinegar
Directions ~ makes 12 muffins
- In a medium bowl, make your runny chia egg and set aside. Grate your carrots. Preheat oven to 350 F.
- In a second large bowl, mix the dry ingredients. (flour through pumpkin pie spice)
- Return to the medium bowl, and add the remaining ingredients. Mix gently.
- Add wet to dry, and stir until mixed. Fill a greased muffin tin with the mixture.
- Bake at 350 F approximately 18-20 minutes, checking with a toothpick.
- Allow the muffins to cool in the pan about 10-15 minutes before transferring to a wire rack.
I hope you like them as much as I do! According to my best estimation, they’re about 156 calories per muffin.
- Baked anything good lately? Would you eat a carrot muffin?