As promised, today I bring you muffins! These are so carrot-packed, they remind me of this guy. (Does that make them kid-friendly?)
These muffins are also super healthy, making them a perfect way to start your morning… or break up your afternoon and end your evening if you’re my husband. He ate three on Sunday.
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
Ingredients
- 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?