Carrot Cake Muffin Recipe

These Carrot Cake Muffins are a great hide-the-veggies dish, plus this recipe includes four different types of produce and spelt flour.

As a mom, it can be tricky to get your kids to eat their vegetables. These Carrot Cake Muffins are a great hide-the-veggies dish, plus this recipe includes four different types of produce and spelt flour.

Ingredients:

2 1/3 cup spelt flour

2 cups shredded carrots

1 1/2 cups mashed bananas

1 cup applesauce

1/3 cup canola oil

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon sea salt

2 tablespoons honey

2 tablespoons molasses

1/3 cup raisins

1/2 cup pumpkin seeds

Directions:

  1. Preheat oven to 350˚F. Spray with oil or line muffin tins with muffin liners.
  2. In a large bowl, mix spelt flour, baking soda, cinnamon, nutmeg, sea salt, raisins, and pumpkin seeds, and stir well.
  3. In a smaller bowl, add mashed bananas, shredded carrots, applesauce, canola oil, honey, and molasses.
  4. Slowly stir wet ingredients into dry ingredients.
  5. Spoon mixture into muffin tins, about 3/4 full to the top.
  6. Place in oven and bake for 40-45 minutes.
  7. Remove from oven and let cool.

 

Photo credit: Tanacha/Bigstock


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