Spiced Carrot Muffins

Spiced Carrot Muffins
Toddler, Kid, Adult

Baking with vegetables is a genius idea for three wonderful reasons - added nutrition, natural sweetness and moisture. Carrots, in particular, are the perfect addition to cakes, muffins and breads. I created these whole grain, omega-3 fatty acid-rich, refined sugar-free, spiced carrot muffins to make my mornings less stressful, more nutritious and delicious.

Science Corner
Carrots are brimming with vitamin A, which is ultra important for good vision and critical for developing kids. Carrots contain fibre which helps with regularity and feeds the beneficial bacteria in our digestive tract. They also contain phytonutrients that prevent cancer and free radical damage to our DNA during normal metabolism. Whole wheat instead of regular processed flour is nutrient and fibre rich, helping with satiety and blood sugar control. Flax seeds are an amazing vegetarian source of omega-3 fatty acids which are important for brain development and the prevention of unnecessary inflammation making these nutrient-rich yummy muffins a treat you can feel really great about giving your kids and families. 

Yield
12 muffins

Ingredients
1 1/2 cup grated carrots
1 1/2 cups whole wheat flour
1/2 cup ground flaxseed meal
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon (preferably Ceylon)
5 cardamom pods, seeds removed and ground
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
5 tablespoons butter
1/2 cup milk
3/4 cup maple syrup (or honey) plus extra for drizzling
1/4 cup raisins

Method
Preheat the oven to 350 F / 175 C.

Line a muffin tray with paper liners and set aside. 

In a mixing bowl, combine the flour, flax meal, baking soda, cinnamon, cardamom and salt.

In a separate bowl, whisk the eggs. Add in the vanilla, melted and cooled butter, milk and maple syrup and mix well. 

Add the carrots and raisins to the dry ingredients. Then add in the wet ingredients and mix until a batter forms without over-mixing. Allow the mixture to rest for a minute or two. 

Using an ice-cream scooper, transfer the muffin mixture into the paper liners two thirds of the way to the top. Create a small dent and add 1/4-1/2 teaspoon maple syrup in the centre of each muffin. 

Bake in the preheated oven for 15 minutes or until a toothpick inserted into the muffin emerges dry. Transfer onto a cooling rack. Once cooled, enjoy dipped in milk or with a hot cup of spiced chat for the perfect breakfast or mid-afternoon energy boosting, nutritious snack. 

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