These bad boys are double stuffed with carrots. There are carrots on carrots in here, guys. But, even your most vegetable averse won’t care because they are absolutely delicious. Make up a batch, like, right now and stuff those around you to the brim with carrots.
In case you missed it above, these muffins call for a double dose of carrots, so get ready to start seeing through walls. First, they use pureed carrots for flavor, sweetness, and texture. Similar to using applesauce in baked goods, adding pureed carrots allows for more flavor, all the moisture, and the same texture you would expect from the most decedent muffin but without using nearly as much oil. Nothing wrong with oil, but sometimes a lighter muffin is in order and it’s always fun to pack those vegs in. Second, they call for shredded carrots. Two whole cups of shredded carrots that mysteriously bake into these puffs of goodness.
A life without baked goods is not a life worth living, in my opinion. This certainly comes as no shock to all you loyal followers out there. Seems like every-other recipe I post typically just so happens to be a baked good. But, you’re also onto me that if I’m eating baked goods everyday, I also want them to be fueling me up right. They better provide us with some whole grains to power the mind and muscles. Plus, they’ll have to have a healthy source of fat to help decrease inflammation in our bodies. And, you know I’ll have to add some fruits and veggies in there too for the vitamins (what up, Vitamin A?!) and antioxidants to repair our active bodies. And, the added bonus is always some protein. Most baked goods – healthified or not – aren’t the best source of protein though. So, see the suggestions below to round out this muffin into a full meal! Hint: Greek yogurt works great.
No rush to finish these muffins as they are just as good day 2, 3, 4, and 5 – if they last that long! You can keep them on the counter for up to 5 days. If you plan on keeping them longer, freeze or refrigerate them.
Carrot Cranberry Muffins
Servings: 12 muffins
2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 cup pureed carrots (make your own or 4 oz baby food)
1/4 cup avocado oil (or oil of choice)
1/2 cup brown sugar
3/4 cup Greek yogurt, plain (I used full fat)
1 tsp vanilla
2 cups carrots, shredded (2-3 large carrots)
2/3 cup dried cranberries (plus a few more if it doesn’t look like enough in each muffin)
- Preheat oven to 375 degrees. Grease 12 muffin tins.
- In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir.
- In a medium bowl, combine pureed carrots, eggs, oil, brown sugar, yogurt, and vanilla. Whisk together well. Stir in shredded carrots.
- Add flour mixture to the carrot mixture. Mix until all the flour is incorporated.
- Stir in cranberries.
- Fill each muffin tin with a large scoop of batter. They will be filled to the brim!
- Bake for 23-28 minutes, or until middle is firm and toothpick inserted into the center comes out clean.
- I would totally recommend just buying 4 oz of carrot baby food. This was my plan, but Aldi didn’t have it. They had apple-carrot, but I wanted carrot-carrots. Just all carrots 😉
- Roast or boil your own carrots and then puree them. Make some extra and freeze so you only have to do it once!
- These freeze great!
- Move over pumpkin, these carrot cranberry muffins want a spot in your holiday breakfasts!
Athletes: Pack a muffin and a cheese stick for a post workout snack to power you through to the next meal. Or, crumble over greek yogurt, nuts, and fruit for a solid start to your day.
Healthy Eating: Pair a muffin with 6 oz of greek yogurt or 2 eggs for a balanced breakfast with enough protein, healthy fats, and whole grain fiber to power you through the morning.
Kids: You know a sure way to elevate your self esteem as a parent? Feed your kid veggies for breakfast in muffin form. You’re satisfied. They’re satisfied. It’s a match made in heaven.