Carrot Muffins

Carrots are rich in beta carotene and antioxidants, making them a crucial addition to your diet. Carrot Muffins offer a fantastic way to include these wonderful vegetables, along with other nutritious ingredients. This muffin makes for an excellent snack on the go.

By Rose Huxford

My Carrot Muffins make an excellent snack for when you're on the move, and if you have selective eaters like mine, they might be a perfect way to incorporate vegetables into their diet. My recipe also features healthier ingredients like chia seeds, hemp seeds, Greek yogurt for protein, and orange juice for vitamin C.

Carrot Muffins

Pre-heat oven: 375 degree F

Yields: 16 muffins

Prep-time: 5 minutes

Bake-time: 12-15 minutes

Ingredients

• 2 1/2 cups all-purpose flour or GF flour

• 1 tsp salt

• 1 1/2 tsp baking powder

• 1 tbsp hemp seeds

• 1 cup pecans, chopped (you can use walnuts instead)

• 1/2 cup shredded coconut (optional)

• 1/2 cup quick oats, or old fashioned oats

• 3/4 cup real maple syrup

• 1/3 cup oil, or coconut oil

• 2 tbsp Greek yogurt, plain

• 1/2 cup unsweetened applesauce

• 1 tsp pure vanilla extract

• 1 tbsp chia seeds

• 1 cup carrots, shredded

• orange zest

• juice from a whole orange

Directions

1. Pre-heat the oven to 375 degree F

2. Line your muffin tin with muffin liners, and set aside.

3. In a large bowl, combine the flour, salt, baking powder, hemp seeds, pecans, coconut, oats, shredded carrots, and orange zest. Use a spatula to blend the mixture.

4. In medium bowl, combine the maple syrup, vanilla extract, oil, yogurt, chia seeds, and applesauce. Whisk the ingredients together until well incorporated.

5. Make a well in the center of your flour mixture and pour in the wet mixture. Use the spatula to bring the ingredients together until it is well combined. Avoid over mixing.

6. Use a ice cream scooper and scoop your batter into your pre-lined muffin tin.

7. Bake for about 12-15 minutes, or until a tooth pick comes out clean.

8. Allow them to cool for about 5 minutes before transferring them to a cooling rack.

9. If you want to freeze them, let them cool completely. Then, place them in a resealable bag and freeze for about 1 month.

10. Enjoy!

By Rose Huxford