Carrot Butternut Whole Grain Muffins
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5.0
33 reviews
Excellent
Carrot Butternut Whole Grain Muffins
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These kid-friendly carrot butternut whole grain muffins are naturally sweetened and totally delicious!
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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 (dairy, coconut, almond)
- ¼ cup pure maple syrup
- 3 TBSP melted butter
- 1 tsp vanilla
- 1 cup freshly grated carrot
- ¼ cup pureed butternut squash
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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!
Notes
- After making nearly a dozen batches of these muffins since they first entered my kitchen, I started using parchment paper muffin liners which are pretty much my new favorite thing ever! Hunt. These. Down. I use them for nearly all my muffins and cupcakes now! Hello easy cleanup and zero lost muffin crumbs!
- parchment paper muffin liners
- This tasty recipe will absolutely work if you use all-purpose flour or if you need to skip the white whole wheat flour and use all 100% whole wheat flour instead. If you have any questions don't hesitate to ask - we make these muffins at least once a month and I make adjustments depending on what we have in the fridge/pantry at that time.
- 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.
Nutrition Information
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Calories
148kcal
(7%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
43mg
(14%)
Sodium
211mg
(9%)
Potassium
193mg
(6%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2685IU
(54%)
Vitamin C
1.5mg
(2%)
Calcium
64mg
(6%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 211mg | 9% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2685IU | 54% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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