Breakfast Carrot Muffins

Sometimes a bowl of cereal just isn’t enough. These muffins are not only delicious but hearty and healthy, too. Kids won’t even realize they’re eating a balanced breakfast! They’re also versatile, so you can mix and match ingredients to your liking. Use different fruit preserves, ripe bananas or applesauce, and replace the dried cranberries with raisins for some variation.

carrot muffins

Recipe and photograph by Kimme Hargrove

1 cup all-purpose flour
1 cup wheat flour
1 ¼ cup sugar or honey
1 Tablespoon cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 cups carrots (either chopped in a food processor or grated)
1 apple (cored and chopped)
1 cup dried cranberries
2 eggs
2 additional egg whites
½ cup fruit preserve of choice
1 Tablespoon vanilla extract
½ cup chopped pecans or walnuts

Preheat oven to 375°F.

Spray muffin tin with cooking spray.

Whisk together eggs, egg whites, preserves, oil and vanilla.

In a separate large bowl, stir together both flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and cranberries, just until mixture is moist.

Spoon mixture into muffin tins about ¾ full. Sprinkle nuts on top.

Bake for 20 minutes until lightly golden on top.

Check out Invitation Oxford’s November In Season for more delicious carrot recipes.

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