I've been a big fan of making my kids' afternoon snacks at home. Not only is it cheaper than buying snacks in-store, but it's also way healthier. I know exactly what goes into them - no preservatives, no high-fructose corn syrup, no crap!
So come this Monday's weekly food prep, carrot muffins were on the schedule. I looked online for a healthy recipe and was surprised at what I found - these "healthy" recipes were either all loaded with sugars or with tons of oil ..
So I took a chance and created a hybrid between some recipes and came up with my own .. And it worked beautifully!! The muffins are super moist and packed with flavor and nutrients.
|Super moist! Look at those yummy walnuts!|
Here's my recipe:
- 1 and 3/4 cup whole wheat flour
- 1/2 cup white sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup peach-flavored yogurt (I used Astro Balkan yogurt)
- 4 tbsp unsweetened applesauce
- 1 tsp vanilla
- 1 egg
- 2 and 1/2 cup of minced carrots
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup walnuts (optional)
- Preheat the oven to 350 and line a muffin pan with paper liners.
- In a large bowl, mix together the dry ingredients: flour, baking soda, baking powder, sugar, salt, cinnamon and nutmeg. Set aside.
- In a separate bowl, whisk together the wet ingredients: applesauce, yogurt, vanilla, egg, and carrots.
- Using a wooden spoon, fold the wet ingredients into the dry ingredients until well blended.
- Spoon the batter into the prepared muffin liners (about half full). Bake for 18-20 minutes (or until a wooden toothpick inserted comes out clean).
Ta da! A quick and nutritious snack to grab on the go or for a quick breakfast (these pair beautifully with coffee!).