Recipe: Carrot cake muffins
Posted: October 28, 2015
Looking for a tasty breakfast muffin packed with stuff that's good for you, too? Look no further. These carrot cake muffins are filled with whole wheat, flaxseeds and carrots to keep them delicious with a health twist. They're the perfect way to "sneak" some healthful foods into a picky eater's diet. Go ahead, give them a try. [caption id="attachment_7426" align="alignright" width="450"]
These carrot cake muffins are packed with healthy foods but full of great flavor. Perfect for the picky eater.[/caption]
Carrot Cake Muffins
Servings: 10Ingredients
- Olive oil spray (or canola oil spray)
- 1-1/2 cups carrots, grated
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/4 cup ground flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 1 egg
- 3/4 cup calcium-fortified 100-percent pure orange juice
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut, grated
Instructions
Preheat oven to 350F. Spray muffin pan with cooking oil spray.
Shred carrots and set aside.
Combine flour, flaxseed, baking powder, baking soda, brown sugar, cinnamon and sea salt in a bowl, and mix.
Add egg, orange juice and applesauce to the bowl. Mix thoroughly.
Fold in carrots and coconut until blended.
Spoon mixture into muffin tins, filling until ⅔ full.
Bake for approximately 20 minutes, or until browned.