Carrot Butternut Whole Grain Muffins
User Reviews
5
Carrot Butternut Whole Grain Muffins
Description
This muffin recipe blends whole grain flours with almond meal and flaxseed for texture and nutritional depth. The inclusion of grated carrot and butternut squash puree contributes moisture and subtle earthiness. Baking soda and powder provide leavening, while cinnamon adds warmth. Eggs and milk bind the ingredients, and maple syrup sweetens the batter gently. Melted butter enriches the crumb, and vanilla adds flavor harmony.
The batter is combined carefully to avoid overmixing and baked in lined muffin tins to produce a light, fully cooked interior. The muffins have a soft crumb with mild sweetness and spice notes, offering a wholesome option for morning meals or snacks. A tip to place the muffin tin on a baking sheet helps prevent over-browning on the bottom.
The recipe adapts well to different flour choices, allowing use of all-purpose or only whole wheat flour if needed. Using parchment liners simplifies cleanup. For children, keeping sweetness mild as written is suggested, while adults can adjust sweetness to taste.
Ingredients
- 1 cup whole wheat flour
- ⅓ cup white whole wheat flour
- 2 TBSP almond meal ground almond
- 1 TBSP Flaxseed ground
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 egg large
- ½ cup milk (dairy, coconut, almond)
- ¼ cup pure maple syrup
- 3 TBSP butter melted
- 1 tsp vanilla
- 1 cup carrot freshly grated
- ¼ cup butternut squash pureed
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
- Parchment paper muffin liners make cleanup easy and prevent sticking.
- The recipe works with all-purpose flour or all whole wheat flour if substitutions are needed.
- Adjust sweetness to your audience; the recipe is lightly sweetened for children but can be increased for adult preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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