I'm always on the lookout for a new quick bread or muffin recipe. While Olivia (can you believe she's almost 2?!?), will eat just about anything, Ethan has only a handful of foods that he'll eat. I'm always trying to sneak fruits and veggies into his breakfast with sweet breads and muffins (check out my Sweet Potato Bread or Strawberry Bread for examples)!
When I read the Carrot Muffin recipe at Two Tarts, I wanted to give them a try. I started with Sarah's recipe, and made some minor changes - the result is delicious! Here's how I made mine:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tsp baking powder
1/2 tsp baking soda
Pinch of Salt
1/3 cup applesauce
1 tsp vanilla extract
2 cups of grated carrots (about 3-4 medium carrots)
Preheat oven to 350-degrees. Grease your muffin tin, or use paper liners (I prefer this).
Ethan has a real texture issue when it comes to food, so I tried to grate my carrots fine. One bite with a stringy piece of carrot and that would be the end of these muffins for sure!
Start by combining the dry ingredients in a large bowl, then set it aside. In a medium bowl, whisk together the wet ingredients. Blend together the wet and dry ingredients, and then fold in the carrots.
Scoop the batter into your prepared muffin pan, and bake for 28-30 minutes.
These are delicious served with a little pat of butter, or a dollop of cream cheese - but for the kiddos, they're perfect just as they are for a quick and healthy breakfast.
If you give these a try, I'd love to know about it - leave me a note, friends!