Carrot & Nut Muffins

There isn’t much more effective at fueling a healthy diet than a well-balanced breakfast. Balanced with whole grains, veggies, and dried fruit, these carrot & nut muffins will make for a great on-the-go breakfast or snack. Made with wholesome ingredients, these muffins will keep you filled and fueled all the way until lunch. 

Carrot & Nut Muffins Ingredients:

1 cup Whole Wheat Flour

1/2 cup White Flour

1/2 cup Almond Meal

1/4 cup Brown Sugar

2 tsp Baking Powder

1 tsp Salt

1.5 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Baking Soda

3 Eggs

1/2 cup Buttermilk (1/2 cup Skim Milk mixed with 1/2 tsp Vinegar, sit 5 min)

1/3 cup Coconut Oil

2 tsp Vanilla Extract

1/4 cup Plain Greek Yogurt

2.5 cups Shredded Carrots

1/2 cup Applesauce

1/2 cup Raisins

1/2 cup Coconut Flakes (unsweetened)

Directions for Baking the Muffins:

1.) Preheat the oven to 350 degrees. Prepare 12 muffin tins with cooking spray. 

2.) In a large bowl, combine first 9 ingredients.

3.) In a separate bowl, combine eggs, buttermilk, oil, and vanilla. Then, add carrots, applesauce, raisins, and coconut. Fold into the flour mixture.

4.) Spoon batter into the muffin cups. Bake 30 minutes or until a toothpick inserted near the center comes out clean. 

Yields: 12 muffins
Inspired by Nancy Clarke’s Carrot Raisin Muffins and Morning Glory Muffins, these muffins are packed with enough fiber, protein, and healthy fats to fuel your morning. In fact, 1/2 cup almond meal replaces 1/2 cup white flour in this recipe for a heartier, protein-packed treat.  Pair with 1-2 tbsp almond butter and 1 cup skim milk for a balanced and satiating breakfast. Looking for a bigger breakfast? Divide among 6 tins. Enjoy!