Carrot Butternut Whole Grain Muffins
Naturally sweetened with pure maple syrup, these whole grain muffins are filled with freshly grated carrots, pureed butternut squash, and contain a few healthy extras like almond meal and flax. They’re perfect for tiny tummies and, though I made them with my wild and crazy toddler in mind, I love them too!
Yes I said squash. Don’t give me that look! Remember how awesome zucchini tastes in baked goods? Butternut is equally fabulous and plays a similar role to applesauce by replacing a bit of the fat with buttery, flavorful produce! It’s result starts with an “M” and ends with a “T” and I won’t dare say it for fear you’ll go running from the room with your hands covering your eyes. Don’t do that; you’ll surely run into a wall. This is coming from a girl who has a rockin’ Harry Potter scar on her forehead for doing just that. Though I had a 4ft stuffed polar bear obstructing my vision, because… well I have no idea why but I’m sure they got a kick out of it in the ER!
Go big or go home, right?
Anywho! These are great way to sneak a boatload of beta carotene into your friends and family. If you’re feeding them to ankle biters, I suggest leaving them just barely sweetened as written in the recipe. Trying to trick adults? You may need a little extra sweet stuff to appease their sugar-lovin’ palate. Either that, or make them these yummy Carrot Coconut Muffins. Though you guys know me, I looove savory breakfast breads and will happily slather some butter on pretty much anything and call it breakfast because in my world butter > sugar. Always. Unless you’re having a bad day. Then you need both.
Prep time 15 mins
Cook time 25 mins
Total time 40 mins
Author: Jenn Laughlin of Peas and Crayons Recipe type: muffin Serves: 10 muffins
Ingredients
- 1 cup whole wheat flour
- ⅓ cup white whole wheat flour
- 2 TBSP almond meal (ground almond)
- 1 TBSP ground flax
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup milk (moo cow or almond)
- ¼ cup pure maple syrup
- 3 TBSP melted butter
- 1 tsp vanilla
- 1 cup freshly grated carrot
- ¼ cup pureed butternut squash
- note: If you’re feeding them to kiddos like moi, I suggest leaving them just barely sweetened as written in the recipe. Trying to trick adults? You may need a little extra sweet stuff to appease their sugar-lovin’ palate. Either that, or make them these yummy Carrot Coconut Muffins!
Instructions
- Pre-heat oven to 350 degrees F.
- Line a muffin tin with paper baking cups or spritz with your favorite oil spray. I used the liners.
- In a medium bowl, combine flours with almond meal, flax, baking soda, baking powder, cinnamon, and salt and whisk to mix.
- In a large bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, and vanilla. Whisk until incorporated.
- Next blot the excess moisture from your carrot and add to the egg bowl along with your pureed butternut squash.
- Slowly sift the flour mixture into the egg mixture, using a fork to mix.
- Once the mixture is just combined, pour into muffin cups.
- Lay muffin tin atop a baking sheet to prevent over-browning of the muffin bottoms. This is totally optional but a favorite trick of mine as of lately!
- Bake at 350F on the center rack for approximately 25 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
- Allow to cool on a wire rack then dig in!
3.2.2802
My little guinea pig gobbled them up! I froze half the batch for later and we’re already down to just one fresh muffin for breakfast tomorrow. A serving for her is about half a muffin and the fact that she’s still plowing through these means they’ll absolutely be made again!
It comes as no surprise that the most commonly heard baby babble in this house is
“Eat! Dis? Eat dis? Eat!“
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